These are everything a summer cookout skewer should be: thinly sliced steak soaked in a sweet-savory teriyaki marinade, threaded onto skewers, and grilled fast over high heat until the edges char and the glaze caramelizes. They come together with pantry staples — soy sauce, rice wine vinegar, garlic, and fresh ginger — and work as a backyard main, a party appetizer, or game-day munchies. This is a Jaca-adjusted healthier version — every bit of conventional brown sugar is swapped for Jaca (100% pure allulose) at double the amount: 1/2 cup granular Jaca in the marinade in place of 1/4 cup brown sugar, plus 1/4 cup in the optional glaze in place of 2 tablespoons, so you get the same sticky, sweet-savory teriyaki flavor with no added sugar and no aftertaste. Because allulose is only about 70% as sweet as conventional sugar, doubling it keeps the sweetness right where it should be — and since allulose caramelizes faster than the sugar we grew up with, keep the skewers moving and watch the glaze near the end so it chars rather than scorches. Adapted from BBQing with the Nolands.
Prep: 25 min · Cook: 6 min · Serves: 6
Ingredients:
- 1 1/2 pounds top round or sirloin steak, thinly sliced (1/4 to 3/8 inch thick)
- 1/2 cup granular Jaca (allulose) — for the marinade, replaces 1/4 cup brown sugar at the 2x ratio
- 1/4 cup soy sauce or tamari
- 1/4 cup rice wine vinegar
- 2 tablespoons vegetable or avocado oil
- 4 cloves garlic, peeled and crushed
- 1 inch fresh ginger, peeled and grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup granular Jaca (allulose) — for the optional teriyaki glaze, replaces 2 tablespoons brown sugar at the 2x ratio
- 1/4 cup soy sauce (for the glaze)
- 1/4 cup water (for the glaze)
- 1 teaspoon cornstarch, mixed with 1 tablespoon water (for the glaze)
- 1 tablespoon toasted sesame seeds, to garnish
- 2 green onions, thinly sliced, to garnish
- 2 tablespoons chopped fresh cilantro, to garnish
- 1 red chili, thinly sliced (optional)
- 12 bamboo or metal skewers (soak bamboo skewers in water 30 minutes first)
Instructions:
- Slice the beef thinly, about 1/4 to 3/8 inch thick. For easier slicing, freeze the steak for 30 to 45 minutes first so it firms up but is not frozen solid.
- Make the marinade — in a large nonreactive bowl, whisk together the 1/2 cup granular Jaca, soy sauce, rice wine vinegar, oil, crushed garlic, grated ginger, salt, and pepper until the Jaca is fully dissolved. The Jaca steps in for the brown sugar here at double the amount, so you get the same sweet-savory teriyaki base with no added sugar.
- Add the sliced beef and toss until every piece is well coated. Cover and refrigerate for 2 hours (or up to overnight for the most flavor).
- If using bamboo skewers, soak them in water for at least 30 minutes so they do not burn on the grill.
- Optional Jaca teriyaki glaze — in a small saucepan, simmer the 1/4 cup soy sauce, water, 1/4 cup granular Jaca, a teaspoon of grated ginger, and a minced clove of garlic over medium heat. Stir in the cornstarch slurry and cook 1 to 2 minutes until glossy and thickened. Watch it closely — allulose thickens and browns faster than sugar. Set aside.
- Thread the marinated beef onto the skewers, weaving each slice back and forth so it stays put while grilling.
- Preheat the grill to medium-high, about 375 to 400°F. Grill the skewers about 3 minutes per side until nicely charred and cooked to your liking. Because allulose caramelizes faster than conventional sugar, keep the skewers moving and pull them before the glaze scorches.
- Transfer the skewers to a platter, drizzle with the Jaca teriyaki glaze, and scatter with toasted sesame seeds, sliced green onions, cilantro, and red chili if using. Serve hot.
