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(Bernice Hill/Dish 'n' the Kitchen)
October 10, 2021 Inspiration

Recipe: Grilled teriyaki beef sticks

Who can resist tender grilled beef on a stick? This recipe for Teriyaki Beef Sticks combines tender marinated beef with a sweet and savoury, honey-based Teriyaki Sauce. Grill it up for dinner in minutes.

Though Teriyaki sauce and marinade has become a favourite here in North America and around the world, it has its roots firmly planted in Japan.

Teriyaki in Japan is more about the style in which the food is cooked. ‘Teri’ or tare means ‘luster’ or ‘glaze’ referring to the sheen of the sauce once it has been cooked onto a protein. ‘Yaki’ refers to direct cooking methods such as grilling, broiling, or pan-frying.

Prep Time:

24 min

Cooking Time:

6 min

Total Time:

30 min




  • 1 1/2 lbs top round beef steak

For the marinade

  • 4 tbsp honey
  • 1/4 cup soy sauce (or tamari sauce)
  • 2 tbsp sake (or mirin)
  • 1/4 cup pineapple juice
  • 2 Tbsp vegetable oil (or avocado oil)
  • 4 cloves garlic; peeled and crushed
  • 1-inch ginger; peeled and grated
  • 1/4 teaspoon black pepper

To serve

  • 1 green onion; green and white parts
  • 1/4 cup fresh cilantro leaves; chopped
  • 1 red chile pepper; thinly sliced (optional)
  • 1 teaspoon white sesame seeds
  • 1/2 cup Honey Teriyaki Sauce


  1. Whisk together the honey, soy sauce, sake (or mirin), pineapple juice, oil, garlic, ginger, and black pepper in a large bowl.
  2. Slice the steak into thin ribbons.
  3. Add the steak and use your hands to combine so that all the steak is coated. Cover and refrigerate 2 hours.
  4. 20 minutes before you BBQ, soak 20 wooden skewers in water (this helps prevent them from catching on fire). Preheat a grill to medium-high.
  5. Thread the steak onto the skewers. This amount should make between 15 to 20 skewers.
  6. Grill the skewers until the beef is cooked, about 3 minutes per side. Brush with more teriyaki sauce, if desired.
  7. Transfer to a serving platter, drizzle more Teriyaki sauce over the skewers, and top with the scallion, cilantro, chili pepper, and sesame seeds.
  8. Serve along with the Teriyaki Sauce for drizzling on top. Great as an appetizer or as a meal when served with steamed rice.


You can find the full post for this recipe, including more great photography, on Dish ‘n’ the Kitchen.

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About the Author

Bernice Hill
Bernice Hill is a Calgary-based foodblogger, writer, recipe developer, taster, and photographer. As a brand ambassador for Alberta Beef Producers, Bernice shares unique content with her community, to encourage and inspire anyone to cook with Alberta beef. Check out her blog, Dish 'n' the Kitchen, for great recipes, local food finds, and more!

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