Beef Teriyaki

  1. Slice chuck steak into pieces about ¼″ thick, 1″ wide, and 8″ long, taking care to remove all gristle, bone, and connective tissue.
  2. Soak meat in marinade for 4 to 12 hours (in refrigerator).
  3. Soak the bamboo skewers in water for a minimum of an hour before using.
  4. Skewer the marinaded meat on the soaked bamboo skewers.
  5. Cook over a hot charcoal fire, taking care not to burn the skewers.

Note: excelent with peanut sauce.

Warning: the teriyaki marinade is not gluten free unless made with a wheat-free soy sauce.