Teriyaki Bits

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A great appetizer for summer or winter that are a perfect protein compliment to your other appetizers.


  • 2 lbs flank steak
  • 1/2 cup chopped onions
  • 2 cloves garlic, crushed
  • 4 Tbs soy sauce
  • 2 Tbs salad oil
  • 2 Tbs brown sugar
  • 1/2 tsp crushed black pepper
  • 2 Tbs dry sherry
  • 2 8 1/2 oz cans water chestnuts, drained


Step 1

Wipe steak with damp paper towel. Trim off excess fat. Cut steak in half lengthwise. Slice across the grain in very thin slices (1/4 in). Mix rest of ingredients well, except water chestnuts. Wrap each chestnut in a steak slice; fasten with a toothpick. Dip into marinade. Arrange in shallow baking dish large enough to hold them. Pour rest of marinade over steak coating well. Let stand covered in refrigerator about 2 hours. Turn after 1 hour to marinate the other side.

Step 2

Broil on ungreased rack four inches from heat, about 2-3 minutes on each side.

Step 3

TIP:This can be done on the BBQ in the summer

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