Tangy and sweet beef teriyaki skewers grilled to perfection.
I’m going to head off on a tangent here for just one sec…it’s been quiet around here because I somehow broke my blog last week. It was a nightmare. I have spent hours in troubleshooting forums trying to diagnose and fix the problem. I can’t properly describe the frustration of trying to read techy “how to’s” when I am just a biologist. Talk to me in chemical names and food. Yes, I looked for a support number from WordPress, I couldn’t find one. After days of avoiding the problem, more hours digging and attempting to fix, and downloading programs to help with the fix…I found that Bluehost has a WordPress specific support number.
In under 5 min.
I am feeling silly, and at the same time super smart for choosing Bluehost. Yes, I am proudly a Bluehost affiliate (I earn a small commission if you click on the links) and highly recommend using them. If you’re a newbie blogger and want to set up your blog hosting properly (with a super support team at no extra cost) head to my HOW TO START A BLOG tutorial. If you head over to Bluehost on August 17, 2016 they’re having a crazy amazing sale, with hosting starting as little as $2.95/month.
Okay, off my tangent. Whew! Let’s get to these beef teriyaki skewers!
I have yet to find a “clean” teriyaki sauce, one without loads of sugars, chemical thickeners and/or stabilizers. So, you know me, I try and just make my own! At first I was a little overwhelmed by the thought of making my own, because, it’s not as simple as just pouring out of a bottle, right? And I wanted to create a sauce that would stick to the meat, one that was thick and gooey. Enter in tapioca flour!
Using flours as thickeners is nothing new, but tapioca flour (and arrowroot powder) can get a little funky when you add it straight to whatever your cooking. They both tend to gel up in chunks very quickly instead of dissolving evenly into the sauce. To fix this, smash the powder into a solid fat, like coconut oil, ghee, bacon fat, lard etc. I do this in a small bowl with a spoon and keep smashing until the powder is fully incorporated. When you melt that fat into your recipe the powder magically disperses evenly and all is well in the world. You’ll think you made too much sauce for this amount of meat, but trust me, keep brushing it on as the meat cooks. The flavor will rock your world!
Other than those little tips on the sauce this recipe is straightforward, really simple, and extremely delicious. I liked serving these beef teriyaki skewers with my Asian Green Beans and Minute Cauliflower Rice. Find the recipe for the beef skewers below, or pin any picture to save for later!
- 8-10 wooden skewers
- 1 lb flank steak, thinly sliced
- 2 dates
- 1 Tbsp coconut oil
- 2 tsp tapioca flour
- ¼ C coconut aminos
- 2 Tbsp rice vinegar
- ¼ C water
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 3-4 scallions, finely chopped
- 1 Tbsp sesame seeds
- Soak skewers in water for at least 30 min to avoid burning on the grill.
- Thread steak onto skewers.
- Put dates into a small microwavable cup, add enough water to the cup to cover the dates. Microwave for 1 minute. Let dates soak until needed.
- In a small bowl, with a spoon, smash tapioca flower into coconut oil. Ensure they're fully incorporated.
- Remove dates from water. Cut out pits. With a fork smash dates into a paste, removing any small hard pieces.
- Warm a sauce pan over medium heat. Have remaining ingredients prepped and ready.
- Melt coconut oil and tapioca flower in sauce pan. When fully melted whisk in coconut aminos, rice vinegar, water, garlic, ginger and dates. Allow to come to a simmer, then remove sauce from heat.
- Generously brush beef skewers with teriyaki sauce.
- Grill skewers over medium heat for about 5 min on each side. Continue to brush any remaining teriyaki sauce onto skewers.
- Garnish with scallions and sesame seeds. Serve hot.