Grilled-Teriyaki Marinade for London broil

If you like the taste of teriyaki and love Chinese food, I have a quick and easy teriyaki marinade for London broil that only requires about 15 minutes of marinade time.

I usually serve this grilled-teriyaki London broil dish alongside fried rice and egg drop soup, but I have my husband in charge of grilling the London broil. Since it’s only two of us, I usually slice the London broil in half, using one half for the recipe and freeze the other half for another time. If you are cooking for four, use the entire London broil and double the recipe.

You will need thick wooden skewers, soaked in cold water. By soaking the skewers in water, you prevent the skewers from splinting and prevent the skewers from burning on the grill.

1/2 London broil, ¼ inch slices

1 cup teriyaki sauce

¼ cup water

5 teaspoons chili garlic sauce

2 teaspoons five-spice powder

1 teaspoon fresh grated garlic

1/2 teaspoon fresh grated ginger

1 tablespoon salt

2 tablespoons white pepper

3-4 drops sesame oil

This is a fairly potent marinade. If you want to tone down the teriyaki flavor, use less teriyaki and more water. The same goes with the spices. If you want less of a bang, use less chili garlic sauce and less five-spice powder.

Stir all ingredients for the marinade in a baking pan. Place the cut strips of London broil in the pan, making sure the meat is covered entirely with the marinade. Refrigerate for approximately 15-20 minutes.

Thread the London broil lengthwise, poking the meat twice, onto the skewers.

Grill on the barbeque over medium-high, about 5-7 minutes each side.

This is usually enough for the both of us for two nights. Although, sometimes my husband comes home extremely hungry from his construction job and gobbles the meat down like you wouldn’t believe. When this happens, and there isn’t quite enough for left-overs, I chop up the meat, add it to the fried rice, and serve it over a bed of lo-mein noodles the next evening, along with some egg drop soup.