- Course: Hors D'oeuvre, Snack, Tapas/Small Plates
- Skill Level: Easy
- Cost: Moderate
- Favorited: 71 Times
This is one of those dishes that everyone loves, especially children. I usually let the meat marinate in the teriyaki sauce overnight to absorb the ginger-garlic dressing. Instead of beef, try chicken breasts or turkey cutlets, which are also delicious.
- ½ cup soy sauce
- 1/3 cup rice wine or sake
- 3 tablespoons water
- 2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 2 tablespoons minced fresh ginger
- 1½ tablespoons minced garlic
- 1½ pounds beef sirloin or London broil, trimmed of fat and gristle
- 10 scallions, trimmed and cut into 1½ inch lengths
- About 15 10-inch bamboo or metal skewers (bamboo soaked in water to cover for 1 hour)
FIRST Prepare the Teriyaki Sauce: Put the ingredients in a saucepan and bring them to a boil, stirring to dissolve the sugar. Let cool slightly.
SECOND Cut the beef across the grain into thin strips that are 3 inches long and ¼ inch thick. Thread the meat through the skewers so that the pieces lie flat, alternating with the scallion sections, starting and ending with the scallion sections. Arrange the skewers on a pan that has been lined with aluminum foil.
THIRD Liberally brush the beef with the teriyaki sauce and let marinate for 1 hour or overnight, in the refrigerator, covered with plastic wrap.
FOURTH Prepare a medium-hot fire for grilling or heat the broiler. Arrange the skewered beef and scallions on the grill or broil about 3 to 4 inches from the source of heat and cook, turning once, for about 4 to 5 minutes for medium-rare, or longer as desired. Remove and arrange on a serving platter, and serve.
Ginger has been revered by Asian doctors for centuries, and recently, due to considerable research, it has gained the respect of Western doctors. Ginger aids digestion, and prevents and cures nausea. To make a cup of ginger tea, put 6 slices of smashed fresh ginger about the size of a quarter in a mug. Add boiling water, cover with a saucer, and let steep 5 to 10 minutes.
© 2005 Nina Simonds