Beef Teriyaki (Gyuniku no Teriyaki)

1 pound beef boneless sirlion steak cut into 3/4 inch cubes
1/2 cup soy sauce
1/4 cup sake or dry sherry
1 tablespoon vegetable oil
2 teaspoons chopped ginger root or 1/2 teaspoon ground ginger
1 teaspoon sugar
1 clove garlic

Place beef in glass or plastic bowl. Mix soy sauce, sake, oil, ginger root, sugar.; pour over beef. Cover and refrigerate, stirring occasionally, at least 1 hour.

Thread 6 beef cubes in each of 5 sewers, brush with marinade. Set oven control to marinade broil and or 550 degrees F. Broil kabobs with tops about 4 inches from heat 5 to 6 minutes; turn. Brush with marinade; broil 5 to 6 minutes. Place on heated platter, brush with marinade. Serve with rice if desired.

Note: I use beef bullion instead of sake.