Teriyaki Beef Skewers with Sticky Rice Recipe

Recipe courtesy of Michelle Marie

• Level: Easy
• Yield: About 20 skewers
• Nutritional Analysis Per Serving Serving Size 1 of 20 servings Calories 104 Total Fat 7 g Saturated Fat 2 g Carbohydrates 2 g Dietary Fiber 0 g Sugar 2 g Protein 7 g Cholesterol 27 mg Sodium 237 mg
• Total: 50 min
• Prep: 10 min
• Inactive: 30 min
• Cook: 10 min

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• 5 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 3 tablespoons sugar
• 1 tablespoon white sesame seeds, toasted in a skillet
• 1/4 teaspoon grated unpeeled ginger
• 2 green onions, finely chopped
• 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

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Special equipment:

• 20 metal or wood skewers

1. In a large bowl, combine the soy sauce, vegetable oil, sugar, sesame seeds, ginger, green onions, and garlic.
2. Cut the steak into thin strips or cubes, no more than 1/4 inch thick and 1/2 inch wide. Place the meat in the soy sauce mixture and let it marinate for about 30 minutes.
3. Thread the meat onto the skewers, usually 4 pieces per skewer. If desired, add pieces of onion and bell pepper to the skewers.
4. Preheat a charcoal or gas grill. Grill the skewers until the meat is fully cooked, about 3 to 4 minutes. Serve with sticky rice, approximately 2 skewers per serving.