Back to Recipes

Beef Teriyaki Skewer Salad

Snake River Farms

Servings

2 to 4

Prep Time

30 minutes

Cook Time

1 hours

Category

Butcher’s Cuts

It's hard to resist the seductive combination of American Wagyu beef, soy sauce, garlic and ginger. We used this savory marriage of Asian flavors to create a satisfying Teriyaki beef salad using our American Wagyu steak cuts. This is a simple recipe, but you'll fine tune your knife skills prepping the vegetables. Once the beef is skewered and grilled, it's fun to assemble all the ingredients for a colorful, crunchy meal that is both refreshing and satisfying.

Beef Teriyaki Skewer Salad

Ingredients

    blank

    • 1/2 cup soy sauce
    • 1/4 cup water
    • 3 tablespoons mirin (Japanese rice wine seasoning)
    • 1/4 cup brown sugar
    • 2 cloves garlic, minced
    • 1 tablespoon grated fresh ginger
    • 1 teaspoon sesame oil
    • 1/4 teaspoon red pepper flakes (Add more for a spicier sauce)

    blank

    • 1/2 cup soy sauce
    • 1/4 cup rice vinegar
    • 1/4 cup peanut oil
    • 1 1/2 tablespoons sesame oil
    • 1/2 cup granulated sugar
    • 1 clove garlic, minced

    blank

    • 1 package American Wagyu Black® steak cuts

    • 1/2 red onion, cut into 1" pieces

    blank

    • 1/2 head romaine lettuce
    • 1/2 head small Napa cabbage
    • 1/2 head small red cabbage
    • 1 small red pepper
    • 1 large carrot
    • 1/2 cup chopped cilantro
    • 1/2 cup green onions, green only, sliced thin
    • 2 tablespoons toasted sesame seeds

    Directions

      blank

      1. Combine all ingredients in a saucepan. Heat over medium until the sugar dissolves and all ingredients meld. Simmer for 10 minutes. Remove from the heat and allow to cool.

      blank

      1. Mix all ingredients in a small bowl until the sugar completely dissolves.

      blank

      1. Place steak cuts and red onion in a shallow bowl or resealable plastic bag with the teriyaki sauce. Allow to marinate for at least an hour. If using wooden skewers, place in water to soak.
      2. Divide steak cuts into 4 even groups. Place on 4 skewers, alternating beef and onion.
      3. Heat the grill to high heat (500°F or more). Place skewers with beef and onions on the grill, rotating 1/4 turn every 2 minutes. These pieces will cook quickly and be ready in 8 to 10 minutes. Remove skewers from grill, place on a cutting board loosely tented with foil.

      blank

      1. Prepare salad vegetable. Wash romaine, Napa and red cabbage. Slice into 1/4" strips, across the leaves.
      2. Peel carrot and cut into matchsticks. Core and seed pepper. Cut into 1/4" dice.
      3. Combine romaine, Napa, red cabbage, carrots, pepper and green onion in large bowl. Add a light drizzle of dressing and toss. This can be divided into 4 nice sized portions or 2 generous salads for larger appetites. Garnish with chopped cilantro and toasted sesame seeds. Place Teriyaki beef skewers on top of the salad. Alternately, beef and onion can be removed from the skewers and added to salad. Serve with extra dressing on the side.