A quick and easy, very tasty version of the teriyaki steak-on-a-stick that you get from a Chinese restaurant. It's great as an appetizer or even as finger food at a football watching party! I also use it for just plain old regular steaks to grill! Either way, it's awesome! My uncle came up with the recipe and gave it to my mother, who passed it on to me! LOVE it!

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
20
Yield:
20 appetizer servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.

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  • Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.

  • Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

Note

This recipe can also be made on the grill with the same amount of cooking time.

Nutrition Facts

110 calories; protein 10.2g; carbohydrates 2.2g; fat 6.6g; cholesterol 18.6mg; sodium 386.3mg. Full Nutrition
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Reviews (158)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2008
Hey, it's Dominique! Glad everyone has liked the steaks!!! I should've noted that they can be a bit salty, so when I make them I usually get reduced-sodium soy sauce if I can. I also should've mentioned that the recipe works just as well with other cuts of beef and is even great for chicken and pork! My hubby and my 2-year-old son like it when I use this marinade to make pork chops in the slow-cooker! Anyway, makes me VERY happy to see everyone enjoying a family favorite of mine! Read More
(238)

Most helpful critical review

Rating: 2 stars
05/28/2011
This is close to being a teriyaki marinade. That it is too salty is not because the soya sauce is too salty, but rather because it is too dominant. add sherry or saki (at least 2 T, up to 1/4 C, experiment). As suggested, add brown sugar (1 or 2 T) but then cut out the molasses. You will achieve a fuller flavor if you press or finely chop real garlic and fresh ginger (ground/powder is a very poor substitute). Read More
(56)
225 Ratings
  • 5 star values: 166
  • 4 star values: 45
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
07/06/2008
Hey, it's Dominique! Glad everyone has liked the steaks!!! I should've noted that they can be a bit salty, so when I make them I usually get reduced-sodium soy sauce if I can. I also should've mentioned that the recipe works just as well with other cuts of beef and is even great for chicken and pork! My hubby and my 2-year-old son like it when I use this marinade to make pork chops in the slow-cooker! Anyway, makes me VERY happy to see everyone enjoying a family favorite of mine! Read More
(238)
Rating: 5 stars
05/19/2009
DEEELICIOUS! I used sirloin and marinated it for 24 hours. Put them on some kabobs and grilled them up. The marinade went all thru out the steak and made them so flavorful and juicy! Next time Im going to add some crushed garlic and brown sugar to the marinade to sweeten it up. Like another reviewer said, this almost tastes like a menu item that a popular restaurant used to serve (fridays). I think if you add the brown sugar to make it sweet it will taste just like it! Great recipe, this is a favorite! Read More
(160)
Rating: 5 stars
07/08/2009
This was a major hit tonight! I used London broil in place of flank steak. I cut it into strips and pounded them before marinating. I only marinated for 4 hours as I was short on time. I placed the skewers on the grill for a few minutes on each side. They were very tender and juicy couldn't have tasted any better. This is a definite 5 star recipe that I would highly recommend. Thank you Dominique Lynne for sharing. Read More
(106)
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Rating: 2 stars
05/28/2011
This is close to being a teriyaki marinade. That it is too salty is not because the soya sauce is too salty, but rather because it is too dominant. add sherry or saki (at least 2 T, up to 1/4 C, experiment). As suggested, add brown sugar (1 or 2 T) but then cut out the molasses. You will achieve a fuller flavor if you press or finely chop real garlic and fresh ginger (ground/powder is a very poor substitute). Read More
(56)
Rating: 5 stars
05/17/2010
Love love love this marinade! I've been looking so long for a good steak marinade. I use Top sirloin caps. I buy in bulk and then freeze them in the marinade. It is a mild flavor not too much like soysauce and with just a hint of sweetness. But I do substitute 2-3 Tbsp. brown sugar for the molasses. Thanks! Read More
(50)
Rating: 5 stars
07/08/2008
I make about 100 of these for a party and used venison. I was sure I would have a bunch left over. They were all gone in no time at all. Read More
(38)
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Rating: 5 stars
04/30/2010
We love this recipe!!! I let this marinate for 8 hours next time I will marinate overnight as it was slightly mild but still yummy! I did sub honey for the molasses. Perfect! Terrific way to do London broil! Read More
(23)
Rating: 5 stars
06/08/2009
I use this on flank steak all the time. I don't cut it into strips but just leave it whole. It is tender and juicy every time. Read More
(22)
Rating: 5 stars
08/25/2008
This is an awesome dish. My kids absolutely loved this. It has a good flavor-the longer you soak it the stronger the flavor. I also make skewers with different vegetables on it that I marinate in balsamic vinaigrette. They are delicious. Read More
(21)
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