Island teriyaki
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Soy sauce |
| ¼ | cup | Salad oil |
| 2 | tablespoons | Molasses |
| 2 | tablespoons | Ground ginger or -- |
| 2 | teaspoons | Grated gingerroot |
| 2 | teaspoons | Dry mustard |
| 6 | eaches | Cloves garlic, minced |
| 1½ | pounds | 1/4-inch-thick round steak |
| ¾ | teaspoon | Instant meat tenderizer |
Directions
Combine first 6 ingredients. Cut meat across grain in strips 1 inch wide. Use tenderizer according to label directions. Add meat to soy mixture, stirring to coat; let stand 15 minutes at room temperature.
Lace strips accordion-style on skewers.
Broil 5 inches from heat 5 to 7 minutes or till cooked rare to medium-rare, turning frequently and basting with soy marinade (or cook and baste over charcoal). Serve hot as an appetizer.
Note: If you plan to marinate longer than 15 minutes, don't use tenderizer.