Flying Olive's Beef Teriyaki Skewers


Yield: Serves 2-4 for a meal or 6-8 for an appetizer

Bamboo skewers (short work well)

1 lb lean steak, thinly sliced across the grain or stir fry meat if large enough

3 cloves garlic

1/2 cup agave nectar or other sweetener

1 cup reduced salt soy sauce

3 Tbsp Flying Olive's Honey Ginger Balsamic Vinegar

2 Tbsp Flying Olive's Toasted Sesame Oil

2 tsp grated fresh ginger root

1 tsp ground (dried) ginger

(Optional) 1 Tbsp (approx) toasted sesame seeds

Soak skewers in water for 30 minutes or longer. Place meat in a re-sealable bag.

Add remaining ingredients, except sesame seeds, in a blender or food processor and blend until garlic is chopped and ingredients are well combined. Pour into a re-sealable bag, press out the air, and seal. Massage the bag to coat the meat. Refrigerate for 4-8 hours. (The tougher the meat, the longer it will take to tenderize)

Thread strips onto the skewers.  Discard the marinade. Cook skewers in a grill pan on the grill, on a stove top griddle, or under the broiler for 3-4 minutes. Sprinkle with toasted sesame seeds if desired.

Submitted by Barb L.