Beef Teriyaki

Beef Teriyaki

1 ½ pounds (675 g) boneless beef tenderloin

? g = 1.5 pounds x [450 g/1 pound] = 675 g

½ cup (120 ml) soy sauce

? ml = 0.5 cups x [240 ml/1 cup] = 120 ml

2 tablespoons (30 ml) cooking oil

? ml = 2 tablespoons x [15 ml/1 tablespoon] = 30 ml

2 tablespoons (30 ml) molasses

? ml = 2 tablespoons x [15 ml/1 tablespoon] = 30 ml

2 teaspoons (10 ml) dry mustard

? ml = 2 teaspoon x 5 ml/1 teaspoon] = 10 ml

1 teaspoon (5 ml) ground ginger

? ml = 1 teaspoon x [5 ml/1 teaspoon] = 5 ml

4 cloves garlic, halved

Partially freeze beef; thinly slice across grain into approximately 3 inch (7.5 cm) strips. For marinade, combine soy sauce, oil, molasses, mustard, ginger, garlic and ¼ cup (60 ml) water; mix well. Add meat to marinade; let stand 15 minutes at room temperature. Drain meat, reserving marinade. Thread meat strips accordion style on 12 skewers. Grill skewers over hot coals 5-7 minutes or to desired doneness. Turn and baste occasionally with marinade.

3 inches (7.5 cm) strips

? cm = 3 inches x [2.5 cm/1 inch] = 7.5 cm

¼ cup (60 ml) soy sauce

? ml = 0.25 cups x [240 ml/1 cup] = 60 ml

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