Japanese Beef and Green Onion Skewers

Name: Japanese Beef and Green Onion Skewers
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb (450 g) beef sirloin, thinly sliced (¼-inch thick), against the grain; 8 stalks (150 g) scallions (green onions), cut into 2-inch (5 cm) pieces (white and light green parts); 1 tablespoon (15 ml) neutral oil (vegetable or canola), for oiling the grill; 3 tablespoon (45 ml) soy sauce; 2 tablespoon (30 ml) mirin; 1 tablespoon (15 ml) sake; 2 cloves (6 g) garlic, minced; 1 teaspoon (5 g) fresh ginger, minced or grated; 1 teaspoon (5 g) sesame seeds, toasted (optional) (optional)

From the MyKitchenBank Kitchen

Tender beef sirloin threaded onto skewers with scallions, glazed with a classic soy-mirin sauce, and grilled until caramelized. A traditional Japanese yakitori-style dish that's perfect as an appetizer or light main course, ready in under an hour.

Prep: 20 min
Cook: 8 min
Wait: 20 min
Total: 48 min
Makes: 8 skewers

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes before grilling
Slice beef against the grain into thin ¼-inch (6 mm) strips for tenderness
Prep all ingredients before marinating so assembly moves quickly
Preheat your grill to high heat

1
Make the glaze
- In a small bowl, whisk together the soy sauce, mirin, sake, minced garlic, and ginger until smooth and well combined.
- Set aside.
- This glaze will both marinate and glaze the skewers, so prepare it first.
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Ready when: Glaze is smooth, glossy, and well combined
Tip: Mirin adds natural sweetness and a beautiful gloss; do not substitute with just sugar or the sauce will be less authentic
2
Marinate beef in glaze
- Place the thinly sliced beef in a shallow dish or bowl.
- Pour the glaze over it, tossing gently with a spoon to coat all pieces evenly.
- The beef should be submerged or well-coated.
- Let sit at room temperature for 15–20 minutes, stirring once halfway through to ensure even marinating.
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Ready when: Beef is evenly coated and glistening; raw beef looks darker from the soy sauce
Tip: Do not marinate longer than 20–25 minutes or the salt in the soy sauce will begin to break down the meat's proteins, making it mushy rather than tender
3
Thread beef and scallions onto skewers
- Remove the beef from the marinade and place it on a cutting board or plate.
- Carefully pour the remaining glaze into a small cup and set it aside for brushing later.
- Take a skewer and thread the beef and scallions in an alternating pattern: start with a piece of scallion, then fold a beef slice loosely in a half-fold or accordion shape and thread it onto the skewer.
- Add another scallion piece, then another folded beef slice.
- Continue until each skewer has about 3–4 beef pieces and 3–4 scallion segments.
- You should have 8 fully assembled skewers.
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Ready when: All 8 skewers are evenly loaded and ready to grill
Tip: Fold the beef loosely, not tightly, so heat penetrates the meat evenly during grilling; tightly bunched meat may cook unevenly and remain raw in the center
4
Preheat and oil the grillOven 500°F / 260°C
- Preheat your grill to high heat (about 500°F / 260°C), or heat a cast-iron grill pan over medium-high heat until it is very hot (about 4–5 minutes).
- The grill or pan should be nearly smoking.
- Lightly brush the grill grates or pan surface with the neutral oil to prevent sticking.
- Let the oil smoke slightly, which signals the grill is ready.
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Ready when: Grill is smoking slightly and grates are oiled and very hot
Tip: A hot grill is essential for quick, even cooking and creates a caramelized, flavorful crust while keeping the interior tender
5
Grill skewers until caramelized
- Carefully place the skewers on the hot grill in a single layer, spacing them about 1 inch (2.5 cm) apart so heat circulates.
- Do not move them for 3–4 minutes; this allows the beef and scallions to char and caramelize on the bottom.
- Flip the skewers and grill the other side for another 3–4 minutes.
- The beef should be cooked through (130–135°F / 54–57°C for medium-rare, as checked with an instant-read thermometer), and the scallions should be tender with charred, caramelized edges.
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Ready when: Beef is caramelized on both sides and registers 130–135°F (54–57°C) internally; scallions are soft, charred, and collapse easily when poked
Tip: Resist the urge to move or flip the skewers early; letting them sit undisturbed creates a delicious, caramelized crust
6
Brush with glaze and serve
- Transfer the grilled skewers to a serving platter.
- Lightly brush both sides with the reserved glaze that was set aside during threading (do not use any glaze that touched raw beef).
- Sprinkle with toasted sesame seeds if desired.
- Serve hot, immediately.
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Ready when: Skewers are glossy with a thin coat of glaze and garnished
Tip: Always reserve some glaze before adding raw beef; brushing with reserved glaze ensures food safety while adding a final layer of flavor

Good to know

Tips

Soak bamboo skewers in water for at least 30 minutes (or overnight) before threading to prevent them from burning on the grill
Slice beef against the grain so each piece is tender and easy to cut and eat; run your knife perpendicular to the visible muscle fibers
For a charcoal grill, arrange coals on one side to create a high-heat zone; keep skewers over direct heat for a quick, caramelized finish without the interior drying out
If you prefer extra glaze, transfer the reserved portion to a small pot, bring it to a rolling boil for 1 minute to make it food-safe, and then drizzle over the finished skewers for extra shine and flavor

Make ahead

Beef can be marinated in the glaze for up to 4 hours in the refrigerator; allow it to come to room temperature for 10 minutes before threading and grilling. Thread the skewers just before cooking for best results.

Storage & reheating

Room temperature: Not recommended for food safety. Refrigerator: Cooked skewers keep in an airtight container for up to 3 days; reheat gently on the grill for 1–2 minutes per side or in a 350°F (175°C) oven for 4–5 minutes until warmed through. Freezer: Cooked skewers freeze for up to 2 months in an airtight, freezer-safe container; thaw in the refrigerator overnight and reheat as above.

Substitutions

beef sirloin → Beef tenderloin, ribeye, or New York strip. All are tender and cook quickly at high heat; adjust cooking time if using a much thicker cut (ribeye may need 4–5 minutes per side)
mirin → 1½ tablespoon (20 ml) honey or light brown sugar mixed with ½ tablespoon (7.5 ml) rice vinegar. Provides sweetness and acidity; the glaze will be slightly less glossy but still flavorful
sake → Dry white wine, dry sherry, or water. Wine adds mild depth; water works but the glaze loses some complexity and authentic character
scallions (green onions) → Bell peppers (red, yellow, or green), red onion, or Japanese long onion (negi). Peppers and onion add sweetness and color; negi is more authentic but harder to find; adjust cooking time slightly if using thicker vegetables