Beef Teriyaki Skewers

This hors d’ oeuvres goes hand and hand with the chicken satay. This is the perfect addition to a cocktail party, or the start to a 5-course meal. The portions are small enough to have 3 or more, and not ruin your appetite for the main course. Beef and Teriyaki sauce goes hand and hand. We used to make some teriyaki steaks for the luau in Hawaii, and it was really simple and easy to make, but it’s delicious. You don’t have to use beef tenderloin, could be expensive, you could use top round as well, just cook it quickly. If you have any variations of this recipe, feel free to post it on the forum.

Beef Teriyaki Skewers
1½ fl oz Vegetable oil
1½ fl oz Soy sauce
1 oz ginger root, grated
2 garlic cloves, chopped
1 lb Beef Tenderloin

Teriyaki Sauce

¼ c Soy sauce
1 ½ tbsp Brown Sugar
1 ½ tsp sherry
1 tsp ginger, minced
1 garlic clove, minced

1. Mix together the oil, soy sauce, ginger, and garlic.
2. Cut the beef into small cubes, about ¾ in. on a side. Marinate in the soy sauce mixture 2-3 hours, refrigerated.
3. For the sauce, combine the soy sauce, brown sugar, sherry, ginger, and garlic. Stir over low heat until the sugar is dissolved. Cool.Thread each meat cube on a wooden cocktail skewer. Cook quickly under a salamander or broiler. Serve hot.