Teriyaki Skewers Teriyaki Skewers

Teriyaki Skewers

A quick canape recipe using strips of beef sirloin or rump steaks, in an oriental marinade of ginger, soy sauce, sesame seed oil, garlic and orange juice.

prep time
5 mins

cook time
12 minutes

12 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side


  • 450g sirloin or rump steak, cut into thick, long strips
  • For the marinade:

  • 4 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon orange juice
  • 1 x 2.5cm piece fresh root ginger, peeled and grated
  • 2 garlic cloves, peeled and crushed
  • For the dipping sauce:

  • 100ml prepared plum or sweet chilli sauce
  • To garnish:

  • 2 teaspoons sesame seeds
  • 2 spring onions, finely chopped


  1. In a small bowl mix all the marinade ingredients together and set aside.
  2. Thread the beef strips onto 12-14 metal or wooden skewers (previously soaked in water). Place in a shallow dish and pour over the marinade mixture. Cover and marinate in the refrigerator for up to 1 hour.
  3. Cook the skewers under a preheated moderate grill according to your preference, turning occasionally.
  4. Sprinkle over the sesame seeds and spring onions and serve with the dipping sauce.


If preferred substitute sirloin or rump steaks for boneless lamb leg steaks instead.