Teriyaki Sauce, Some Assembly Required

I decided that we were having beef teriyaki skewers for dinner, and I wouldn't let the utter lack of teriyaki sauce in the fridge or cupboard come between us and succulent meat on a stick. Usually, I'd just buy some, but today I felt like making my own instead.

I searched the internet for a recipe to guide me and found this one.

Chris said he liked it better than regular store-bought teriyaki sauce, and I agreed. My version didn't have any MSG or high-fructose corn syrup, two ingredients often found in store-bought teriyaki sauce, but of which we are not fans.

THE MAGGIE'S TERIYAKI SAUCE

1 Cup soy sauce (I used a low-sodium variety with no MSG.)

1/4 Cup brown sugar

2 Tablespoons molasses

4 cloves garlic, crushed

1/4 cup olive oil

Bring to a boil, stirring frequently. Turn down to a simmer, still stirring frequently, for about 20 minutes.

BEEF TERIYAKI SKEWERS

--Cut steak into thin strips.

--Marinate the strips in the teriyaki sauce. I did mine for 6 hours. Depending on the cut of meat, you could do more or less. I was using top round steak, and if I use that cut next time, I will probably marinate it overnight to tenderize it better.

--Soak bamboo skewers in water for 20 minutes. Or use metal skewers.

--Preheat oven to 400F

--Line a baking sheet with foil.

--Run the skewers through the meat.

--Bake for about 15 minutes.

I "recycled" the teriyaki marinade to make fried rice. When re-using a marinade, one must boil it first to kill the germs from the meat.