Teriyaki Steak Skewers

Name: Teriyaki Steak Skewers
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Top Sirloin Steak; long grain rice; green onions; sherry; soy sauce; honey; garlic; garlic

Using Top Sirloin Steak with a teriyaki marinade, this dish will be sure to excite your taste buds.

Cook Time: 35 Minutes

Servings: 4

Ingredients: 8

Cook Mode

Ingredients

1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
1 package (5.2 to 6.8 ounces) fried rice blend, prepared according to package directions (optional)
Thinly sliced green onions

Marinade:

1/2 cup dry sherry
1/3 cup reduced-sodium or regular soy sauce
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon minced fresh ginger

Preparation

Step 1

Combine 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 2

Soak 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 3

Place 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 4

Serve skewers with rice, if desired. Garnish with onions.

Nutrition Information

198 Calories

0 %*

2g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

1.7 mg IRON

0 %DV

4.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.