I’m sure I’ve talked here before about growing up with my mom’s cooking and how it wasn’t always the best experience. And before I go any further, yes, my mom does read this blog and comment on when I occasionally applaud/disgrace her cooking. Despite my opinions, she still continues to make absolutely incredible English Muffins, which I look forward to each holiday season, and she also insists on making things like her Vegetable Soup, which if I’m being completely dead-honest, is pretty gosh darn cringe-worthy. For your own safety, if she ever offers you a bowl of Vegetable Soup, just pour yourself a glass of water, throw a tomato in it, and tell her you’re all good to go. Trust me, it’ll taste way better.

Thankfully, today, for the “Kebab” Fantastical Food Fight, we’re making one of my mom’s really great recipes and not one of hers that I feel should have been taken out of her recipe box a long time ago and burned for the safety of future generations to come. This teriyaki is probably one of the best things I ate growing up, although, if it had been served with something other than dreaded white rice, I would have probably loved it even more. While the ingredients in this recipe may seem pretty simple, they truly do produce quite an amazing flavor after days of marinating. So, no matter what you do, don’t skimp on the time this recipe requires. If you want to do that, just make Vegetable Soup. My version of course, and not my mom’s; I wouldn’t wish that on anyone.

Ingredients:

• 1/2 Cup Soy Sauce (Low-Sodium Preferred)
• 1/2 Cup Light Brown Sugar Packed
• 4 Tablespoons Extra Virgin Olive Oil
• 2 Teaspoons Ground Ginger
• 1 Teaspoon Finely Ground Black Pepper
• 4 to 6 Garlic Cloves, Finely Minced
• 2 Pounds Beef Sirloin

Directions:

1. In a medium bowl, whisk together the soy sauce, brown sugar, olive oil, ground ginger, black pepper, and minced garlic until well combined.
2. Slice or cut the sirloin into slices or chunks and then place them into a large resealable plastic bag.
3. Pour the marinade over the beef, squeeze out all of the excess air in the plastic bag, and then tightly seal it. Massage the bag to work the marinade into the beef.
4. Refrigerate for at least 24 to 48 hours.
5. Thread the meat onto soaked wood or metal skewers and then grill to desired meat temperature.

Suggestions:

• I prefer to use low-sodium soy sauce because it is far less salty.
• The amount of garlic you use in this recipe will depend on how much you like garlic or how large or small the garlic cloves are that you are using.
• Make sure to marinate the beef for at least 24 hours; the longer you marinate it, the better it will taste.

Improvements:

• Add grated fresh ginger to the marinade for an extra ginger kick.
• Garnish with finely chopped scallions or sesame seeds.
• Replace half of the brown sugar in this recipe with honey.

Print

Yum

Ginger’s Famous Island Beef Teriyaki

Ingredients:

• 1/2 Cup Soy Sauce (Low-Sodium Preferred)
• 1/2 Cup Light Brown Sugar Packed
• 4 Tablespoons Extra Virgin Olive Oil
• 2 Teaspoons Ground Ginger
• 1 Teaspoon Finely Ground Black Pepper
• 4 to 6 Garlic Cloves, Finely Minced
• 2 Pounds Beef Sirloin

Directions:

1. In a medium bowl, whisk together the soy sauce, brown sugar, olive oil, ground ginger, black pepper, and minced garlic until well combined.
2. Slice or cut the sirloin into slices or chunks and then place them into a large resealable plastic bag.
3. Pour the marinade over the beef, squeeze out all of the excess air in the plastic bag, and then tightly seal it. Massage the bag to work the marinade into the beef.
4. Refrigerate for at least 24 to 48 hours.
5. Thread the meat onto soaked wood or metal skewers and then grill to desired meat temperature.

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