Recipe courtesy of Michelle Marie
Teriyaki Beef Stick and Sticky Rice
- Level: Easy
- Yield: About 20 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 104
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 27
- Sodium
- 237
- Total: 50 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 10 min
Ingredients
5 tablespoons soy sauce
3 tablespoons vegetable oil
3 tablespoons sugar
1 tablespoon white sesame seeds, browned in a skillet
1/4 teaspoon grated unpeeled ginger
2 green onions, chopped fine
1 clove garlic, grated
1 1/2 pounds flank or sirloin steak
Onions, for grilling, optional
Bell peppers, for grilling, optional
Sticky rice, such as Calrose medium-grain rice, for serving
Directions
Special equipment:
20 metal or wood skewers- Mix together the soy sauce, vegetable oil, sugar, sesame, ginger, green onions and garlic in a large bowl.
- Cut the steak into thin strips or cubes, no more than 1/4 inch thick and 1/2 inch wide. Soak the meat in the soy sauce mixture for about 30 minutes.
- String the meat on the skewers, usually 4 pieces of meat per skewer. You can also add onions and bell pepper pieces to the skewers if using.
- Preheat a charcoal or gas grill. Grill the skewers until the meat is completely cooked through, 3 to 4 minutes. Serve with sticky rice, about 2 skewers per serving.