Yakitori-Style Steak Skewers
with Soy Butter Broccoli & Mushrooms over Toasted Sesame Rice
- Soy
- Wheat
- Sesame
- Milk
At Japanese-tapas style pubs, yakitori is standard fare. Literally translating to “grilled bird,” this dish is typically made with chicken—but this time, our chefs are raising the steaks. (See what we did there?) This deluxe adaptation swaps in bite-size steak cooked with bell peppers and scallions and glazed in a savory-sweet sauce. Skewers are served over a bed of sesame rice and roasted bell pepper, broccoli, and mushrooms tossed in a soy butter sauce.
Ingredients
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
10 ounce
Bavette Steak
8 ounce
Broccoli
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Lemon
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
8 unit
Wooden Skewers
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Scallions
1 unit
Bell Pepper
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
4 ounce
Button Mushrooms
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Core, deseed, and dice bell pepper into ½-inch pieces. Quarter lemon. Trim scallions, then cut crosswise into ½-inch pieces. Place skewers in a shallow dish and cover with water to soak.
• In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • While rice cooks, heat a small dry pan over medium-high heat. Add sesame seeds and cook, stirring, until golden brown and fragrant, 2-4 minutes. Transfer to a plate.
• Toss broccoli, mushrooms, and half the bell pepper on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. (For 4 servings, divide veggies between 2 baking sheets; roast on top and middle racks, swapping rack positions halfway through.) • Meanwhile, in a medium bowl, combine katsu sauce, sweet soy glaze, half the soy sauce, and juice from one lemon wedge (two wedges for 4). Set yakitori sauce aside.
• While veggies roast, pat steak* dry with paper towels and cut into ½-inch pieces. • Carefully thread steak, scallions, and remaining bell pepper onto skewers, alternating ingredients (you should have 6-8 skewers; 12-16 skewers for 4 servings). Season generously all over with salt and pepper.
• Heat a drizzle of oil in a large pan (or grill pan) over medium-high heat. Working in batches, add steak skewers in a single layer and cook until browned and cooked through, 3-5 minutes per side. In the last 2 minutes of cooking, brush a thin layer of yakitori sauce onto skewers. • While skewers cook, place 2 TBSP butter (4 TBSP for 4 servings) in a second medium microwave-safe bowl. Microwave on high until melted, 25-30 seconds. Add remaining soy sauce and juice from one lemon wedge (two wedges for 4) and stir to combine.
• Fluff rice with a fork and stir in sesame seeds. Season with salt and pepper. Add roasted veggies to bowl with soy butter and toss to coat. • Divide rice between plates. Top with veggies and steak skewers. Drizzle with remaining yakitori sauce. Serve with remaining lemon wedges on the side.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The savory-sweet yakitori sauce and soy butter veggies earned widespread praise; the overall flavor combination was a standout for many.
- Ease of prep: This is a time-intensive recipe — many found it took well over 40 minutes — and threading skewers added significant effort.
- Suggestions: Skip the skewers and cook the steak as a stir-fry or sauté for easier prep with equally great flavor. Apply the yakitori glaze as a finishing sauce rather than brushing it on during cooking, as several reviewers found it burns in the pan. Some found the dish too salty; use low-sodium soy sauce and go easy on added salt, since the sauces already carry plenty.
- Leftovers: This dish makes great leftovers — a few reviewers noted the flavors deepen and taste even better the next day.
- Grilling: Cooking the skewers on an outdoor grill or in an air fryer produced excellent results and is worth trying if you have the option.
Reviews from our home cooks
The Yakitori-Style Steak Skewers were excellent particularly the sauce that was used to brush the meat and vegetables while cooking. We will definitely want to have this one again and highly recommend.
This was so good and filling. I cooked as directed then took everything off the skewers and put on top of the rice and veggies. Added Japanese bbq sauce, soy sauce, and yum yum sauce. Just like hibachi at home!!
We've had this meal several times now, so I've got the cooking part down pat--though I learned to not use the yakitori glaze while cooking: it just burns in the pan, and it's better as a sauce over the whole bowl!
Good ideas to use on other dishes. The butter, soy, lemon sauce was great on the roasted veggies and the sesame seeds in the rice was great. The skewer sauce was a bit tart. It's the only thing I would alter.
These were especially delicious! Def a do-over for our family. The meat was easier to put on the skewers and cook than I expected, tho this was a slightly more time-consuming recipe to prepare.
We've had this meal a few times now, and while I'm still trying to determine the perfect amount of time to cook the skewers, it's got a lot of great flavors and the sauce is amazing!
The flavor profile here is amazing but ultimately decided it wasn't worth the extra step of making skewers. Marinated meat in the sauce and then pan seared it to my desired doneness. Garlic on roasted veggies is mandatory anytime you do roasted veg. Just elevates it without adding salt.
Great meal. Love the roasted broccoli and the skewers were perfect. Make sure you cut the scallions in larger pieces. Was used to cutting them small and started slicing them thin.
Half of red pepper should have been left in say 1 in square pieces to skewer vs diced, also insufficient scallions for 6 skewers. A lot going on during cooking, veggies done early. Put them in a bowl & covered, then microwaved to reheat right before serving. OTHERWISE, was very tasty. Would order again, we like the various ethnic offerings!
Super awesome to have a Japanese style entree and the little skewers carmelized perfectly. Very salty, though. Recommend low sodium soy and omit adding extra salt.
