Teriyaki Sticks Recipe

1 1/3 to 1½ pounds flank steak, about 1 inch thick
½ to ¾ cup light or regular soy sauce
½ cup sugar
1 teaspoon grated fresh ginger, optional
1 garlic clove, minced, optional
8-inch bamboo skewers

1. Cut steak into thin slices or have a butcher slice it. Combine soy sauce and sugar in a gallon-size zip-top plastic bag. Add ginger and garlic, if using. Add sliced steak and seal tightly.
2. Turn bag to coat beef with teriyaki sauce. Open bag to release any air inside and reseal. Refrigerate up to 48 hours, turning the bag occasionally.
3. Preheat broiler or grill to high. Soak bamboo skewers in water for 30 minutes to keep them from burning. Thread flank steak on skewers, weaving slices in an “s” pattern.
4. Cook for 2 minutes on each side until steak reaches desired degree of doneness. Do not overcook or beef will be tough. Serves 8 to 10.