Chef notes
My son calls these "candy steaks" and devours them every time I make them. They are slightly sweet, sticky and tender and are always a hit with kids and adults alike.
Technique tip: Cutting your beef against the grain is crucial to ensuring your meat is tender. Tri-tip beef has two different grain directions, so it's important to first locate where they intersect and cut vertically at the intersection point, which makes it easier to slice against the grain properly. You can always ask your butcher to do this for you!
Swap option: If you can't find tri-tip, you can use a flank steak or sirloin. If you're trying to save time, use your favorite bottled teriyaki sauce instead!
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 3 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 teaspoons cornstarch
- 1 pinch red pepper flakes (optional)
- 1½ pounds tri-tip, sliced 1/8-inch thick
Preparation
1.Combine all ingredients (except beef) in a small saucepan and whisk together over medium-high heat until sugar dissolves. Bring to a boil and then let simmer until sauce thickens. Remove from heat and let cool.
2.Place beef and sauce in a large plastic bag or baking dish and marinate for at least 1 hour or overnight.
3.Remove beef from marinade and thread the meat onto the metal skewers.
4.Heat a grill or grill-pan over medium-high heat.
5.Grill skewers until cooked through, about 3 minutes per side.
