Teriyakiiiiiiiiii!!!!!!!

Brian and I hosted our third "Holiday Extravaganza" over the past weekend. It was a great time with family and friends, and lots of good food. The menu included some of our favorites, and some great treats shared by our guests. If you missed the beef teriyaki, it is because you left too early!! I saved this out for a midnight snack. It was INHALED!! Gone in 60 Seconds!

So, I guess it is time to share the recipe and secret...

Beef Teriyaki

This recipe quantity is for a party. You can reduce the amount of steak and marinate for smaller quantity, but no matter how much I seem to make, it always gets eaten.

3 LBS Steak Tips (don't skimp on the beef, or these just won't be the same!)
1 BTL Kikkoman Less Sodium Teriyaki Marinade and Sauce
1/4 to 1/3 C Grate Fresh Ginger
8 Cloves Garlic Finely Chopped
3 TBSP Low Sodium Soy Sauce
2 TBSP Worcestershire Sauce
Kebob Sticks

Cut steak tips into strips about 8 inches long and 1 1/2 inches wide (typical to the size you would see at a Chinese restaurant). Place in a gallon size ziploc bag. In a medium bowl, mix the remaining ingredients. Pour the marinade into the ziploc over the steak. Place the ziploc in a flat container, just in case of leaks. Place in refrigerator for 24 hours (this is the key to the tenderness). Periodically, flip the bag to ensure the marinade is reaching all of the steak. After the 24 hours, your steak is ready for the grill!
Soak the kebob sticks in water for at least one hour.
Place each piece of steak on a stick.
Grill each kebob for approximately 3 minutes per side, until the steak is cooked medium.
Place on a platter and serve! You can also make these in advance of a party, just warm in the oven at 350 degrees for about 15 minutes (covered) or until they are hot.
TERIYAKIIIIII!!! Enjoy!

Watch for more recipes from the party, and some other delicious recipes to try soon!! Please leave your comments here on the blog after you try some of these recipes! Cheers!