Ever wonder how to make restaurant- quality teriyaki beef and chicken skewers? Use the sauce on salmon, tofu, vegetable, shrimp, etc. Learn how now!!
Teriyaki beef and chicken 1 lb. (454g) Beef flank steak (or top sirloin or tri tip but need to be tenderized with baking soda/ water for 30 min) 1- 1-1/2 lb. (454g- 685g) Chicken thigh 3 cloves garlic (minced) Thumb size ginger (minced) 1/2 Cup (118ml) Light soy sauce (may substitute 1/4 C water for less salt) 1/2 Cup (118ml) Rice cooking wine or sake/ cooking sherry 1/2 Cup (118ml) Mirin 1 Teaspoon (5ml) Sesame oil 1 Tablespoon (15ml) Honey 2 Tablespoons (30ml) Hoisin sauce 1 Tablespoon (15ml) Corn starch
Directions 1. Cut steak cross grain into 1/2 inch strips/ cut chicken thigh to bite size pieces or strips 2. Lightly salt and pepper. Massage in cooking oil. 3. Thread onto skewers. Be sure to soak bamboo ones in cold water for 1 hour prior. 4. Grill or skillet beef for 3-4 minutes a side and chicken for 6-7 5. Combine all wet ingredients and bring to a boil 6. Slowly add in corn starch slurry till thick. 7. Drizzle over meat 8. Serve with rice
I hope everyone is enjoying the recipes I've been putting out during these trying times. I would love to continue producing more of these videos but it's expensive to do so. Please help out by purchasing a Dragon House T shirt or 2 if you are interested. Your contributions will help immensely in acquiring more supplies. Email me at [email protected]. No need to send payment now, just getting an order together so qty and size is all I need. Thanks in advance.
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