---
title: "Yakitori-Style Steak Skewers"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/yakitori-style-steak-skewers-631788e5f576984a2f0db65b
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: hard
allergens:
  - Soy
  - Wheat
  - Sesame
  - Milk
tags: []
rating: 4.5
rating_count: 1700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the delicious yakitori sauce and soy butter, though some found it overly salty or strong.
  - theme: Ease of prep
    text: While tasty, several noted it was time-consuming with many steps; some suggested simplifying to a stir-fry.
nutrition:
  calories: 980
  protein: 42
  fat: 42
  saturated fat: 16
  carbohydrates: 106
  sugar: 26
  fiber: 6
  cholesterol: 120
  sodium: 2490
  trans fat: 1.5
  potassium: 1290
  calcium: 100
  iron: 4.7
image: "https://images.recipes.furrysalamander.com/Skewer%20Recipes/Beef/yakitori-style-steak-skewers.avif"
---

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Cut @broccoli{16%oz} florets into bite-size pieces if necessary. Trim and quarter @button mushrooms{8%oz} (skip if your mushrooms are pre-sliced!). Core, deseed, and dice @bell pepper{2%unit} into ½-inch pieces. Quarter @lemon{2%unit}. Trim @scallions{4%unit}, then cut crosswise into ½-inch pieces. Place @wooden skewers{16%unit} in a #shallow dish{} and cover with water to soak.

In a #small pot{}, combine @jasmine rice{1.5%cup}, 1¼ cups water, and a pinch of @salt{}. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, ~{15%minutes} to ~{18%minutes}. Keep covered off heat until ready to serve. While rice cooks, heat a #small pan{} over medium-high heat. Add @sesame seeds{2%tbsp} and cook, stirring, until golden brown and fragrant, ~{2%minutes} to ~{4%minutes}. Transfer to a #plate{}.

Toss @broccoli, @button mushrooms, and half the @bell pepper on a #baking sheet{} with a large drizzle of @cooking oil{3%tsp}, @garlic powder{2%tsp}, @salt{}, and @black pepper{}. Roast on top rack until browned and tender, ~{15%minutes} to ~{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{8%tbsp}, @sweet soy glaze{8%tbsp}, half the @soy sauce{4%tbsp}, and juice from one lemon wedge. Set yakitori sauce aside.

While veggies roast, pat @bavette steak{20%oz} 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%minutes} to ~{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} in a #microwave-safe bowl{}. Microwave on high until melted, ~{25%seconds} to ~{30%seconds}. Add remaining soy sauce and juice from one lemon wedge 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°.