• Teriyaki Beef Skewers Featured Image - Full Image
  • Teriyaki Beef Skewers Featured Image - Thumbnail Image

Teriyaki Beef Skewers

Packs a lot of flavour for minimal effort.
Campbells Image

Recipe by


35 mins


Serves 4

Share on social
ingredient icon


You will need:

  • 450g fresh beef fillet
  • 1 tsp caster sugar
  • 1 tbsp mirin (Japanese rice wine) or sherry
  • 2 tbsp light soy sauce
  • 1 tbsp sunflower oil
  • 1 tsp Dijon mustard
  • squeeze fresh lime juice
  • 2 tbsp runny honey, warmed

For the salad

  • 2 sticks celery, finely sliced
  • green pepper, finely sliced
  • red pepper, finely sliced
  • 6 sugar snaps, finely sliced
  • 1 carrot, finely sliced
  • 2 tbsp sesame oil
  • 1 tbsp lime juice
  • 1 tbsp sesame seeds


  • Step 1 : Soak the skewers

    Soak at least 8 bamboo skewers in cold water for 30 mins.

  • Step 2 : Slice the beef

    If using fillet steaks, slice the beef into long thin strips, 2.5cm wide and 5mm thick. If you are using fillet strips you can skip this step.

  • Step 3 : Marinate the beef

    Mix the sugar, mirin (or sherry), soy, sunflower oil, mustard and lime juice together in a shallow dish. Place the sliced beef in, cover and leave to marinate for 10 mins.

  • Step 4 : To serve

    Heat a ridged griddle pan (or grill). Don’t add oil. Place a strip of tin foil over one half of the pan to prevent the skewers burning.

    For the salad, combine the sliced veg sticks in a bowl. Mix the sesame oil, lime juice and sesame seeds and pour over the veg and toss.

    Thread the beef onto the skewers in a zigzag fashion. Place on the pan with the sticks on the foil and cook for 1-2 mins each side, turning with tongs. Lift them off and brush with warm honey before serving with the salad.