Teriyaki Beef/Chicken Sticks
I can never go to any of my favorite Saimin Stands without having at least one of two of these to enjoy along-side my saimin. I usually get one beef and one chicken. I like them a bit charred and crispy on the outside. A popular carnival item, plan on preparing lots of these Teriyaki Beef/Chicken Sticks as they will go quickly.
1 lb. round steak or top sirloin, thinly sliced, 3-4 “ long x ¼” thick or
1 lb. boneless skinless chicken thighs, 1-inch cubes
Bamboo skewers, soaked in water 30 minutes
garnish: chopped green onion
½ c. brown sugar, packed
½ c. Aloha shoyu
¼ c. sake
2 cloves garlic, crushed
2-inch ginger, peeled, crushed
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Thread meat strips or chicken cubes onto skewers; weaving strips in and out. In a long shallow dish or zip lock bag; combine marinade ingredients. Marinate meat sticks 30-40 minutes. Oven broil or charcoal broil for best results, turning once until cooked to desired doneness, about 2-3 minutes. Garnish with green onion. Makes 24-26 sticks.