Dutch Beef Teriyaki on a Stick

Ingredients:

1/2 cup soy sauce

1/4 cup dry vermouth

2 tbl dark brown sugar

2 tbl vegetable oil

2 cloves garlic crushed

1 tsp rice vinegar

1/4 tsp freshly ground pepper

1 flank steak about

1 1/2 lb missing ingredient trimmed

Cooking Instructions:

Combine soy sauce, vermouth and brown sugar in small saucepan. Heat to boil; cook, stirring, until sugar dissolves, 1 minute. Remove from heat. Stir in oil, garlic, vinegar and pepper. Transfer marinade to large bowl; let cool. Slice meat crosswise on diagonal into thin strips. Toss meat with marinade in medium bowl. Refrigerate 2 to 6 hours, stirring occasionally. Cover bamboo skewers with water; soak 30 minutes. Remove meat from marinade. Working over bowl to catch juices, thread meat strips onto bamboo skewers, leaving about 3 inches of the blunt ends for handles. Heat grill pan over medium heat until hot. Place skewers on pan in batches if necessary. Grill, turning 2 or 3 times, until lightly browned and cooked through, about 3-4 minutes. Yield: 18 pieces.

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