Beef Teriyaki…one of my most favorite of Chinese foods. This recipe is so simple, and the taste is out of this world delicious! The best cut of beef to use for this is, of course, sirloin strips, but I have used other cuts if I had to. Sirloin strips are so tender, but so expensive too, so what I have done for years is buy a boatload when they’re on sale, portion out for meals, and freeze. Beef Teriyaki on the grill is just astronomically scrumptious, but using the broiler in the oven is okay too. When I made this, I did it under the broiler, but I do prefer it done on the grill.
Anyhoo…let’s get cooking!
Remove fat from beef if you’d like. Sometimes I like a little bit on it. ;) For the sirloin, if it’s steaks, cut into strips. If it’s another cut of beef, do the same. Peel and mince the garlic.
In a smallish bowl, place the sugar, and add the boiling water, stirring to dissolve completely. If it doesn’t dissolve good enough, I put it in the microwave for a minute and stir again, to help it along.
Add the soy sauce, minced garlic, and ground ginger, mixing well.
Place the meat in a gallon size Ziploc bag and add the marinade, and seal the bag. Squoosh it all around to coat the beef, and marinate in the refrigerator for 24 hours, squooshing again and turning the bag over a few times during this. Yes, you can make this in the morning and use it that night, but it’s not as flavorful. You want that teriyaki flavor to really soak in.
This is after 24 hours...a rich deep brown. :)
Here's my lovely helper and daughter, Megan, posing with the bag of meat and marinade. :)
When you are ready to cook the meat, push onto skewers. If using the wood skewers, soak them for half an hour beforehand. Place on a sheet pan and broil for about 2 or 3 minutes on each side, a little more if thicker, and according to your tastes. I like mine rare.
Serve and enjoy! ~TMMF
Beef Teriyaki
2 lb sirloin strips
(or other cut of beef)
1 c sugar
2/3 c boiling water
1 c soy sauce
4-5 cloves garlic
2-3 tsp ground ginger
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