Grilled Teriyaki Beef Skewers with Jaca
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 they're equally at home as a backyard main, a party appetizer, or game-day munchies. Our version swaps every bit of conventional brown sugar for Jaca (100% pure allulose) at double the amount: 1/2 cup of granular Jaca in the marinade in place of 1/4 cup of brown sugar, plus another 1/4 cup of Jaca in the optional finishing 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. One thing to know: allulose caramelizes and browns faster than the sugar we grew up with, so keep the skewers moving on the grill and watch the glaze closely near the end so it chars rather than scorches. Adapted from BBQing with the Nolands. This is a Jaca-adjusted healthier version.
Ingredients
- 1 1/2 pounds top round or sirloin steak (thinly sliced, about 1/4 to 3/8 inch thick)
- 1/2 cup Jaca (allulose), granular (for the marinade — replaces 1/4 cup brown sugar at the 2x ratio)
- 1/4 cup soy sauce or tamari (use all-purpose or light soy sauce)
- 1/4 cup rice wine vinegar
- 2 tablespoons vegetable or avocado oil (or other neutral 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 Jaca (allulose), granular (for the optional teriyaki glaze — replaces 2 tablespoons brown sugar at the 2x ratio)
- 1/4 cup soy sauce (for the optional glaze)
- 1/4 cup water (for the optional glaze)
- 1 teaspoon cornstarch (for the optional glaze, mixed with 1 tablespoon water)
- 1 tablespoon toasted sesame seeds (to garnish)
- 2 stalks green onions (thinly sliced, to garnish)
- 2 tablespoons fresh cilantro (chopped, to garnish)
- 1 whole red chili (thinly sliced, optional, for heat)
- 12 whole bamboo or metal skewers (soak bamboo skewers in water 30 minutes before grilling)
Sweetener Used
3/4 cup granular Jaca total (1/2 cup in the marinade + 1/4 cup in the optional glaze) Allulose
Replaces: 1/4 cup brown sugar in the marinade (+ 2 tablespoons in the optional glaze)
Instructions
- 1
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.
- 2
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.
- 3
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).
- 4
If using bamboo skewers, soak them in water for at least 30 minutes so they do not burn on the grill.
- 5
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.
- 6
Thread the marinated beef onto the skewers, weaving each slice back and forth so it stays put while grilling.
- 7
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.
- 8
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.
Pro Tips
- Partially freeze the steak for 30 to 45 minutes before slicing — it firms up the meat so you can cut clean, thin pieces that soak up more marinade and cook fast.
- Jaca is about 70% as sweet as conventional sugar, which is exactly why we double it — you get the same sweet, sticky teriyaki flavor with no added sugar and no aftertaste.
- Allulose caramelizes and browns faster than the sugar we grew up with, so keep the skewers moving on the grill and pull them the moment the glaze is glossy and charred rather than burnt.
- Do not overcook the beef — thin slices need only about 3 minutes per side, and a slightly undercooked, juicy skewer beats a tough, dry one every time.
- Soak bamboo skewers in water for 30 minutes (or use reusable metal skewers) so they do not catch fire over the grill.
- The marinade doubles as the flavor base for the optional glaze — make extra and brush it on during the last minute of grilling for an even stickier finish.