Beef Teriyaki on a Stick
照烧牛肉串·(zhào shāo niúròu chuàn)
Appetizers & Soups
They arrived wrapped in foil inside a grease-stained paper bag, or blazing on a tiny hibachi grill as part of a legendary Pu Pu Platter. The secret to that impossibly tender, melt-in-your-mouth texture isn't magic—it's a classic takeout technique called velveting. By treating flank steak with a whisper of baking soda and a thick, mahogany brown-sugar glaze tightened with a cornstarch slurry, you get a skewer that tastes exactly like your favorite local joint, only fresher because you just made it.
Before you start
Soak the skewers.
Drop the bamboo skewers in a tall glass of water the moment you walk into the kitchen; this prevents them from incinerating under the broiler.
Firm up the beef.
Place the flank steak in the freezer for 15 minutes prior to slicing to firm up the meat and make cutting thin, even strips infinitely easier.
Ingredients
- flank steak1 1/2 lb
- baking soda1/4 tsp
- water1 tbsp
- low-sodium soy sauce1/2 cup
- dark brown sugar1/2 cup
- dry sherry1/4 cup
- toasted sesame oil2 tbsp
- hoisin sauce1 tbsp
- garlic cloves4 med
- fresh ginger1 tbsp
- cornstarch1 tbsp
- cold water1 tbsp
- bamboo skewers16 med
- toasted sesame seeds1 tbsp
- scallions2 med
Method
- 01
Velvet the beef.
Place the sliced flank steak in a large bowl, sprinkle with the baking soda, add 1 tablespoon of water, and massage the meat vigorously with your hands for about 60 seconds until the liquid is absorbed and the beef feels sticky.
- 02
Build the flavor base.
In a small saucepan, whisk together the soy sauce, brown sugar, dry sherry, sesame oil, hoisin sauce, garlic, and ginger over medium heat until the sugar dissolves and the mixture begins to simmer.
- 03
Split the marinade and soak the meat.
Remove the saucepan from the heat, pour exactly half of the liquid over the velveted beef, toss to coat perfectly, and refrigerate for at least 30 minutes.
- 04
Create the takeout glaze.
Return the saucepan with the remaining liquid to medium-low heat. In a small ramekin, mix the cornstarch with 1 tablespoon of cold water until smooth, then whisk this slurry into the simmering sauce for 60 seconds until glossy, thick, and able to coat the back of a spoon.
- 05
Thread the skewers for high heat.
Preheat your oven's broiler to HIGH and line a sturdy baking sheet with foil, placing a lightly oiled wire rack on top. Remove the beef from the marinade and thread the strips onto the soaked bamboo skewers using a loose weaving or accordion pattern so the heat can penetrate and char all edges.
- 06
Broil and glaze.
Broil the skewers 3 to 4 inches from the heating element for 4 to 5 minutes until the edges bubble and char. Flip the skewers, brush generously with the thickened teriyaki glaze from the stove, and broil for another 3 to 4 minutes before giving them one final brush of glaze, a scatter of sesame seeds, and a hit of scallions.
Notes
Respect the velveting ratio.
Do not skip the baking soda. It is the undisputed secret to takeout-style tenderness, but too much will leave a soapy aftertaste. A quarter teaspoon is all you need to chemically alter the meat so it yields to a single bite.
Slice against the grain on a bias.
Look at the long muscle fibers running down the flank steak and cut perpendicular to those lines at a 45-degree angle. This mechanically shortens the fibers so you aren't tearing at the skewer with your teeth.