Teriyaki Steak Skewers
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Step 1Combine marinade ingredients in medium bowl. Cover and refrigerate 1/4 cup marinade. Cut beef steak crosswise into 1/4-inch thick strips. Add beef to remaining marinade in bowl; toss to coat. Cover and refrigerate 15 minutes to 2 hours, turning occasionally.
Step 2Soak twelve 6-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Thread beef, weaving back and forth, onto each skewer.
Step 3Place skewers on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 6 to 8 minutes), turning occasionally and brushing with reserved 1/4 cup marinade.
Step 4Serve skewers with rice, if desired. Garnish with onions.
Nutrition information per serving: 198 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 70 mg Cholesterol; 638 mg Sodium; 8 g Total Carbohydrate; 0 g Dietary Fiber; 27 g Protein; 1.7 mg Iron; 10.3 mg NE Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 4.9 mg Zinc; 30.6 mcg Selenium; 99.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.