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Beef and broccoli skewers

Beef and broccoli skewers

Total Time
25 min
15 min
10 min
Tender meat and colourful vegetables, perfectly portioned and grilled to perfection makes skewers a popular choice for barbecue gatherings. As an added bonus, they can be prepared 1 day ahead. This recipe can easily be doubled or tripled to feed a crowd. You can use either 20-25cm wooden or metal skewers. If using wooden skewers, soak them in a dish of cold water for 30 minutes before threading with ingredients to prevent them from burning during cooking.


Teriyaki sauce

¼ cup(s), (65ml)

Sesame oil

2 tsp

Beef sirloin steak, raw

450 g, (buy 500g), fat trimmed, cut into 24 pieces


1 clove(s), crushed

Green shallot(s)

6 individual


350 g, cut into 24 small florets

Shiitake mushrooms

100 g, stems removed, cut into 16 pieces

Oil spray

1 x 3 second spray(s)


  1. Combine 2 tablespoons teriyaki sauce and 1 teaspoon sesame oil in a small bowl and set aside.
  2. Place the remaining teriyaki sauce and sesame oil in a large bowl. Add steak and garlic and toss well to coat. Stand covered at room temperature for 15 minutes.
  3. Trim and discard the base and dark green tops from shallots. Cut the white and light green sections into 24 x 3cm pieces. Using 8 skewers, alternately thread 3 steak pieces, 3 broccoli florets, 2 mushroom pieces and 3 shallot pieces onto each skewer.
  4. Lightly spray a barbecue or large non-stick grill pan with oil, then heat over medium-high heat. Cook skewers, turning and basting occasionally with reserved teriyaki sauce mixture, for 8-10 minutes, until steak is cooked to your liking.


Substitute shiitake mushrooms with 16 whole butternut mushrooms, if preferred.