From Spindletop Cooks Cookbook: Beef Teriyaki

Posted June 6, 2022

Spindletop Beef Teriyaki


3½ to 4 pounds chuck roast
unflavored meat tenderizer

1 clove garlic, chopped
1 tablespoon brown sugar
1 teaspoon ginger
½ teaspoon black pepper
1 tablespoon vegetable oil
2 tablespoons water
¼ cup soy


Spindletop tenderizer liberally over roast, then punch holes in meat with a fork. Let stand at room temperature for 1 hour, then cut into 2” cubes. Discard bone and excess fat. Place cubes into plastic bag. Mix marinade ingredients and pour over cubes. Marinate 2 hours or longer, turning occasionally. Cook on grill to desired doneness. Serve with mushrooms and stir fried vegetables. Serves 6.