Teriyaki Sticks

  • Yield: 6 servings

'Teriyaki Sticks have been the highlight of many backyard barbecues.'


1 1/2pounds flank steak, about 1 inch thick
3/4cup soy sauce
1/2cup sugar
1teaspoon grated fresh ginger
1 garlic clove, minced
8-inch bamboo skewers


  1.  Cut steak into thin slices. Combine soy sauce and sugar in a gallon-size zip-top plastic bag. Add ginger and garlic. Add sliced steak and seal tightly.
  2.  Turn bag to coat beef with sauce. Open bag to release any air inside and reseal. Refrigerate up to 48 hours, turning bag occasionally.
  3. Preheat broiler or grill to high. Soak bamboo skewers in water 30 minutes to keep them from burning. Thread flank steak on skewers, weaving slices in an ‘s’ pattern.
  4. Cook 2 minutes on each side until steak reaches desired degree of doneness. Do not overcook or beef will be tough.

Mary Ann Jenkins, Gridley, Calif.