Island Teriyaki
By Martha Branion · Originally from Aunt Laura's 2003 cookbook
Branion · Mains: Beef, Pork and Lamb
Ingredients
- 1 1/2 Pounds Top Sirloin, cut in strips 1/4 inch thick by 1 inch wide
Marinade
1/2 Cup Soy Sauce- 2 Tablespoons Olive Oil
- 1/4 Teaspoon Cracked Black Pepper
- 1 Tablespoon Grated Ginger Root [or 1 Teaspoon Dry Ginger]
- 1/4 Cup Brown Sugar
- 1/2 Teaspoon MSG
- 2 Cloves Garlic, Minced
Method
- Marinate the meat in the marinade for 2 hours at room temperature.
- Make sure it is completely coated.
- Turn occasionally.
- Lace the meat, accordion style, on skewers.
- Cook over hot grill 10 to 12 minutes.
- Turn often and baste with marinade each time you turn them.