Teriyaki Finger Steaks
Yield
servingsPrep
20 minCook
10 minReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, sirloin steak
boneless |
|
| ½ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
vinegar
|
|
| 2 | tablespoons |
brown sugar
packed |
|
| 2 | tablespoons |
onions
minced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
ginger
ground |
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, sirloin steak
boneless |
|
| 118 | ml |
soy sauce, tamari
|
|
| 59 | ml |
vinegar
|
|
| 3E+1 | ml |
brown sugar
packed |
|
| 3E+1 | ml |
onions
minced |
|
| 15 | ml |
vegetable oil
|
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
ginger
ground |
|
| 0.6 | ml |
black pepper
|
|
Directions
Trim fat from steak and slice lengthwise into ½ inch strips; place in a large glass bowl.
Combine all remaining ingredients; pour over meat and toss gently.
Cover and refrigerate for 2 to 3 hours.
Drain, discarding marinade.
Loosely thread meat strips onto skewers.
Grill over medium-hot coals, turning often, for 7 to 10 minutes or until meat reaches desired doneness.
Remove from skewers and serve.
