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Teriyaki Finger Steaks

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Submitted by Ross the Boss

YIELD

servings

PREP

20 min

COOK

10 min

READY

3 hrs

Ingredients

2 907.2
POUNDS G BEEF, SIRLOIN STEAK
boneless
½ 118
¼ 59
CUP ML VINEGAR
2 3E+1
TABLESPOONS ML BROWN SUGAR
packed
2 3E+1
TABLESPOONS ML ONIONS
minced
1 15
TABLESPOON ML VEGETABLE OIL
1 1
CLOVE CLOVE GARLIC
minced
½ 2.5
TEASPOON ML GINGER
ground
0.6
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 596 48% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 1930mg 80%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 127g
Vitamin A 0% Vitamin C 1%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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