{"id":7494,"date":"2019-05-10T16:45:38","date_gmt":"2019-05-10T22:45:38","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=7494"},"modified":"2019-05-10T16:45:38","modified_gmt":"2019-05-10T22:45:38","slug":"gyuniku-teriyaki-beef-skewers","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/gyuniku-teriyaki-beef-skewers.html","title":{"rendered":"Gyuniku Teriyaki Beef Skewers"},"content":{"rendered":"<p><em>When these Teriyaki Skewers are sizzling on your grill, the aroma will make everyone around you stop what they&#8217;re doing and come for a taste.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1-1\/2 lb boneless, beef top sirloin, about 1-inch thick<\/li>\n<li>1\/2 c teriyaki marinade &amp; sauce<\/li>\n<li>2 Tab sugar<\/li>\n<li>2 tsp cornstarch<\/li>\n<li>2 Tab vegetable oil<\/li>\n<li>parsley &#8211; chopped<\/li>\n<li>sesame seeds<\/li>\n<li>short skewers<\/li>\n<\/ul>\n<p><b>Directions:<\/b><\/p>\n<ol>\n<li>Soak skewers in water for 30 minutes<\/li>\n<li>Cut beef across grain into 1\/2-inch thick strips, then into 1-inch squares.\u00a0\u00a0If you&#8217;re having trouble slicing the steak thin, plate it in the freezer for 10 minutes before hand to make slicing easier.<\/li>\n<li>Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.<\/li>\n<li>Remove 3 Tbsp. of mixture and pour over beef in large plastic food storage bag.<\/li>\n<li>Press air out of bag; close top securely.<\/li>\n<li>Turn bag over several times to coat pieces well.<\/li>\n<li>Marinate 15 minutes<\/li>\n<li>.Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2\/3 cup.<\/li>\n<li>Blend in cornstarch.<\/li>\n<li>Heat and stir until thickened<\/li>\n<li>Skewer 3 &#8211; 4 beef cubes on each skewer.<\/li>\n<li>Grease the grate of the broiler\/wire rack (or oven-safe cooling rack) to avoid the meat sticking on the grate.<\/li>\n<li>Place the skewers on top.<\/li>\n<li>Set the broiler to high and wait until the heating elements are hot.<\/li>\n<li>Broil for 3 minutes.<\/li>\n<li>Once one side has browned, turn over and grill until barely cooked through to the center.<\/li>\n<li>Baste with some sauce and lightly grill once more.<\/li>\n<li>Continue to broil for 2-3 minutes to caramelize the sauce.<\/li>\n<li>Sprinkle with chopped parsley and sesame seeds.<\/li>\n<\/ol>\n<p><strong>Servings: <\/strong> 15-20 skewers<\/p>\n<p><strong>Source: <\/strong>A riff onKikkoman<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When these Teriyaki Skewers are sizzling on your grill, the aroma will make everyone around you stop what they&#8217;re doing and come for a taste. Ingredients: 1-1\/2 lb boneless, beef top sirloin, about 1-inch thick 1\/2 c teriyaki marinade &amp; sauce 2 Tab sugar 2 tsp cornstarch 2 Tab vegetable oil parsley &#8211; chopped sesame &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/gyuniku-teriyaki-beef-skewers.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Gyuniku Teriyaki Beef Skewers&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,30,35],"tags":[44],"class_list":["post-7494","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-beef","category-ethnic-japanese","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7494"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7494\/revisions"}],"predecessor-version":[{"id":7524,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7494\/revisions\/7524"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}