Teriyaki Beef Stick and Sticky Rice

• 5 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 3 tablespoons sugar
• 1 tablespoon white sesame seeds, browned in a skillet
• 1/4 teaspoon grated unpeeled ginger
• 2 green onions, chopped fine
• 1 clove garlic, grated
• 1 1/2 pounds flank or sirloin steak
• Onions, for grilling, optional
• Bell peppers, for grilling, optional
• Sticky rice, such as Calrose medium-grain rice, for serving

1. Special equipment: 20 metal or wood skewers
2. Mix together the soy sauce, vegetable oil, sugar, sesame, ginger, green onions and garlic in a large bowl.
3. Cut the steak into thin strips or cubes, no more than 1/4 inch thick and 1/2 inch wide.
4. Soak the meat in the soy sauce mixture for about 30 minutes.
5. String the meat on the skewers, usually 4 pieces of meat per skewer.
6. You can also add onions and bell pepper pieces to the skewers if using.
7. Preheat a charcoal or gas grill.
8. Grill the skewers until the meat is completely cooked through, 3 to 4 minutes.
9. Serve with sticky rice, about 2 skewers per serving.

soy sauce, vegetable oil, sugar, white sesame seeds, ginger, green onions, clove garlic, onions, bell peppers, sticky rice

Taken from www.foodnetwork.com/recipes/teriyaki-beef-stick-and-sticky-rice.html (may not work)