Teriyaki Meat Sticks

Teriyaki Meat Sticks


  • 1  c  lite soy sauce
  • 1/2  c  sugar
  • 1/2  c  water
  • 1/2  Tbsp  fresh ginger, shredded
  • 1  clove garlic, peeled and crushed
  • 2  green onions, chopped
  • 1  Tbsp  sesame-seed oil
  • 2  pound(s)  sirloin steak, sliced diagonally across the grain to 1/8-inch thick
  • 1  (1-gallon) plastic self-sealing bag
  • 6-8 skewers


In a medium saucepan, heat soy sauce, sugar and water, and boil until sugar dissolves, about 5 minutes. Add ginger, garlic, green onions, and sesame-seed oil. Refrigerate, covered, in a 1-pint glass jar. This recipe makes enough marinade for 3 pounds of meat.

*Ask your butcher to slice the meat for you, or partially freeze to slice more easily.

Grill and At Home: In a 1-gallon plastic self-sealing bag add steak slices; cover with marinade and place in a cooler or refrigerator overnight. Thread meat onto skewers. Grill, turning occasionally, until meat is cooked to desired doneness. Makes 6-8 kabobs.

Dian Thomas, MS - Author of Recipes for Roughing it Easy

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