Teriyaki Beef Sticks

Homemade 15″ Teriyaki Beef Sticks

Easy Homemade Beef Sticks

I’ve recently discovered my love for these Teriyaki Beef Sticks. I started purchasing some 5″ sticks at the front counter register of one of my local gas station. 2 for $1 sounded like a good deal to me and before I knew it, I was hooked. I started buying them buy the tens. I quickly discovered, however, that I didn’t like the other brands when I purchased them at the grocery store. Plus the price, for some reason, was much higher, which is crazy to me because convenient store prices are usually way higher than grocery stores. So, I got obsessed with making my own and I began searching for a recipe that was consistently delicious and up to my specific tastes.

Over 3.5 lbs Beef Tenderloin on sale for less than $20.

How to make Snack Beef Sticks

It doesn’t matter if you like a more traditional Beef Sticks recipe or one that’s spicier than this Teriyaki recipe. I’ve got ingredients you can add for both. Even though I use my Teriyaki Sauce recipe for this recipe, it can tend to be expensive to put together. So, instead, I highly recommend using Veri Veri Teriyaki Sauce. I already tried it out for you and I think the results were amazing.

What’s really important is that you know to use a Beef Tenderloin instead of just ground hamburger. It is a tad bit more expensive but at my local grocery it was less than $1 dollar more per pound. Interestingly enough, however, a Beef Tenderloin this size, at a different grocer, was $50 bucks. From what I understand, it was more expensive there because the cut was consistently portioned and the same size; which is great for a Beef Wellington but notice how my tenderloin is tapered. That’s where I’m saving money and it’s about a 60% difference in savings. Another 5 to 10 dollars in ingredients and I can make about $60 worth of Snack Sticks.

I’ve seen 12″ Beef Sticks sell for $2.50 a piece at most convenient stores and that’s just where I live. I’m sure they’re twice that much back east in places like New York, where the inflation is hiked way up, but my video tutorial is going to show you exactly how I was able to make these at home. You should know that they last 3-6 days in the refrigerator. If they are vacuum sealed, 2-3 weeks. Don’t place them in closed zip lock bags unless you’re planning to eat them the same day; it creates moisture and they will go bad faster. Vac seal and freeze for 8-12 months.

How to make Beef Sticks from Scratch video tutorial from PMGK.

Teriyaki Beef Sticks Ingredients:

3 lbs Beef Tenderloin, ground
1 cup Veri Veri Teriyaki Sauce
2 tsp Salt
2 tsp Black Pepper
1 tbsp Hoisin Sauce
1 tsp Sesame oil
4 oz Pepper Jack Cheese

Great Additions
1 Jalapeno Pepper, minced
2 tsp Mustard seed
2 tsp liquid Smoke, if you’re not using a smoker
1 tbsp Worcestershire

Follow the instructions in the video tutorial and be sure to smoke, dehydrate or oven bake your Beef Sticks for 1 1/2 to 2 hours at 220 degrees Fahrenheit.

Teriyaki Chicken

Restaurant Style Teriyaki chicken

If you love Teriyaki Chicken, this is the recipe for you.  It’s as good as any restaurant recipe I have ever had.  In fact, I think it’s even better than the recipe at my favorite Sushi House in town.  My kids won’t usually eat anything but a California roll, so I usually order them a Bento Box that comes with a combination of things.  One of which is Teriyaki Chicken.  And their recipe is really good but this recipe is definitely better.  The beautiful thing is that you get the wonderful flame flavor from the grill and then a nice thick syrupy sauce on the stove that can be spiced up if you’d like.

Teriyaki Chicken with Stir Fry

I like to have my Teriyaki Chicken with Stir Fry or even by itself served with white or brown steamed rice.  After the chicken is cooked on the grill and cut into bite size pieces, I like to add the chicken to a hot pan on the stove with more Teriyaki Sauce.  This is the best time to add vegetables if you plan to make a Stir Fry.  It only takes a few minutes to cook as you thicken and caramelize the sauce.  My original Teriyaki Sauce post can be found HERE so you can watch the video but I’ll add the ingredients down below.

Teriyaki Chicken Ingredients:

4-8 Boneless Chicken Thighs
1/2 cup Teriyaki Sauce

Teriyaki Sauce
1 cup Soy Sauce
1 cup Mirin
1/2 cup Sake
2 tbsp Rice Vinegar
1 cup Brown Sugar
1 tbsp Hoisin Sauce
1/4 tsp Garlic Powder
1/2 tsp Ginger Powder

Combine all of the Teriyaki Sauce Ingredients and bring to a boil, reduce heat to a simmer and reduce for approximately 20 minutes until you’ve reached desired thickness.  Then follow the directions in the video to make the Teriyaki Chicken.

Teriyaki Sauce – Asian Restaurant Cooking Secrets

The Best Teriyaki Sauce

This is a fantastic Teriyaki Sauce recipe.  I’ve taken my knowledge and experience from my professional Asian American training and brought you something that you’re really going to love.  Usually I show you recipes that you can dumb down a bit to keep it simple, and you can do that with this if you prefer, but I highly recommend you add every ingredient I’ve listed down below so you can share in the excitement I have when ever I make an Asian dish using Teriyaki.  It’s bold and full of flavor yet not overpowering and with this perfect balance you can make it thin or reduce it down to make a thicker sauce.

I use Teriyaki Sauce in the following recipes: Teriyaki Beef Jerky, Teriyaki and Mesquite Shish Kabobs and my Beef and Broccoli with Teriyaki recipe.  I’ve also got a Teriyaki Chicken recipe on the way.  So if you’re interested in any of these recipes, just click each one and it will take you straight the original posts.

Restaurant vs Store bought Teriyaki Sauce

In case you don’t know, my Mongolian Beef recipe is #1 on YouTube and it’s very similar to this Teriyaki Sauce recipe.  In fact, I often get comments on m video from people that claim it’s just Teriyaki Beef but that’s not true.  True Teriyaki has Mirin and Sake in it and those two ingredients aren’t in my Mongolian Beef recipe.  That’s like saying Ketchup is just Cocktail Sauce even though it needs horseradish to make it so.  The truth is there are a hundred different Asian recipes that have a combination of many of these same ingredients but they all vary, quite a bit, from one another in flavor.  It just depends on the amounts you add of each ingredient and different tweaks here and there.  Restaurant Sauces, however, always go big and bold and they don’t have to worry about preservatives.  Bottled sauces do and it changes the dynamics tremendously.  That’s why it’s hard to find a real good Teriyaki Sauce in a bottle.  I would recommend that you go for the thicker sauces if you’re going to buy one, however.  They’re usually the best all around.

Be sure to check out some of my other Asian Sauce recipes like Potsticker Dipping Sauce, Chinese Barbecue Sauce and my Sweet and Sour Sauce.

Teriyaki Sauce Ingredients:

1 cup Soy Sauce
1 cup Mirin
1/2 cup Sake
2 tbsp Rice Vinegar
1 cup Brown Sugar
1 tbsp Hoisin Sauce
1/4 tsp Garlic Powder
1/2 tsp Ginger Powder

Combine all of the Teriyaki Sauce Ingredients and bring to a boil, reduce heat to a simmer and reduce for approximately 20 minutes until you’ve reached desired thickness.