Beef Or Chicken Teriyaki Sticks Recipes

BEEF TERIYAKI

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, slice beef into very thin strips.
• In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
• In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
• Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.

TERIYAKI CHICKEN AND BEEF SKEWERS

Steps:

• Place the ginger, garlic, soy sauce, oil, mirin, if using, brown sugar, and cornstarch in a small bowl or in a small container with a lid and stir well or shake to combine.
• Pour the teriyaki marinade into a 1-quart heavy-duty zipper-top plastic bag or a larger plastic container with a lid. Add the chicken or steak and mix to coat well. Seal the bag or container and let the chicken or steak marinate in the refrigerator for 8 to 24 hours (the longer it marinates, the more pronounced the teriyaki flavor will be). You'll want to flip the baggie or toss the meat in the container a couple of times during the marinating process so that it marinates evenly.
• If you are using wooden skewers, at least 30 minutes before cooking soak them in water to cover in order to prevent them from burning. Lightly oil a rimmed baking sheet or spray it with nonstick cooking spray.
• Preheat the broiler (see Note).
• Remove the chicken or steak from the marinade, setting aside the marinade. Skewer 1 or 2 pieces of chicken or steak on each skewer lengthwise, threading them so they are on securely. Place the skewers on the prepared baking sheet and broil until the teriyaki sauce turns a nice burnished color and the chicken is cooked through or the meat is cooked to your liking, 2 to 4 minutes on each side for chicken, another minute or so for medium steak.
• Pour the reserved marinade into a small saucepan and bring to a boil over high heat. Reduce the heat to medium and let the marinade simmer until it becomes slightly reduced and glazelike, about 4 minutes.
• Serve the skewers on a platter sprinkled with the sesame seeds, if desired. Pass around the boiled marinade in a small pitcher or bowl for drizzling over the meat or whatever starch or vegetables you are serving alongside.

SWEET TERIYAKI BEEF SKEWERS

Steps:

• Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
• Marinate beef in refrigerator for 24 hours.
• Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
• Thread beef slices in a zig-zag onto the skewers.
• Preheat grill for medium heat and lightly oil the grate.
• Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

BEEF TERIYAKI SKEWERS

Steps:

• Cut the flank steak across the grain into 1/4 inch thick slices. Season with salt and pepper. Refrigerate until using.
• Place the skewers in enough water to cover them and let them soak for about 10 minutes.
• In the meantime, combine all the sauce ingredients in a small saucepan and whisk. Place the saucepan over medium heat and bring to a boil while whisking. It should thicken. Remove from heat.
• Thread the beef onto the skewers. about 2 pieces per skewer. Place the beef skewers on the grill over medium-high heat (350 F to 400 F) and brush generously with the prepared teriyaki sauce on both sides. Grill for 4 to 5 minutes per side, might be more or less depending on how thick you cut your beef.
• Garnish with toasted sesame seeds and parsley, if desired.

BEEF OR CHICKEN TERIYAKI STICKS

Steps:

• Soak your skewers in water,.
• so that they will not burn on the barbecue.
• Then place your beef or chicken in a bowl.
• Combine sugar, soy sauce, garlic and ginger, marinate beef or chicken, at least 30 minutes.
• Then thread your beef/chicken on the skewers.
• Broil over hot coals for 3 to 5 minutes on each side.
• Serve with rice.

TERIYAKI BEEF OR CHICKEN - HAWAIIAN

Steps:

• Mix all ingredients. Soak beef 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Ten minutes before turning heat off, pour off rest of shoyu mixture. Serve with chopped green onions and Chinese parsley. Bake 325 degrees for 1 hour or less depending on how well you like your meat. Medium is best. This is also a great for grilling on the BBQ. Makes about 6 servings.
• Grilled Teri-Beef and Teri-Chicken Sticks: A great way to make teriyaki beef or chicken when grilling is to slice the meat into thin strips before marinating. Then put on bamboo skewers and grill for 2-3 minutes per side. The meat comes out tender tasty and is easy to eat right off the stick.

BEEF TERIYAKI STICKS

Steps:

• Soak 12 bamboo skewers in a large bowl of water and set aside.
• Make the marinade by combining the soy sauce, sugar, and ginger in a bowl. Stir until the sugar is completely dissolved.
• Place the thinly sliced beef in a bowl and pour the marinade over the beef, making sure all the slices are covered in the marinade.
• Let marinate for 30-45 minutes in the refrigerator.
• Remove from the refrigerator and thread the marinated beef onto the skewers.
• Turn on the grill and lightly oil the grates. Cook the skewers for about 2 minutes on each side, making sure they are nice and charred.
• Top with an optional sprinkle of sesame seeds and chopped green onions. Eat hot (ideally with samin), and enjoy!