Recipe from Carol Miller
Photo by Jennifer Kenning
“Step right up and get your delicious Hawaiian beef sticks! They’re yummy for your tummy!”
These tasty grilled beef sticks are a legend in the South Bend branch. The adaptation of this recipe that Bud Rose used for the Ethnic Festival included more sugar than the original version printed below. The extra sugar makes for a Tokyo-style beef stick rather than a Hiroshima-style stick, explains Carol Miller, who provided this traditional Japanese recipe.
HAWAIIAN BEEF STICKS
2 lbs. of rib eye or sirloin steak, cut into one-inch cubes
1 cup soy sauce
6 tablespoons brown sugar
2 cloves of garlic, crushed or minced
1 small piece ginger root (1 inch), crushed or grated
Optional: 2/3 cup sherry or red wine
1. Combine all ingredients and marinate meat for at least one hour.
2. Preheat grill to high heat. Skewer meat and grill 3-5 minutes on a side. If you prefer to use an oven, broil the beef sticks on a rack. The beef sticks will cook even faster when broiled.
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