Marinate the Meat

• Marinate thin strips of steak in teriyaki sauce for two to 10 hours in the refrigerator. Use a bottled teriyaki sauce or make your own from soy sauce, honey, garlic, ginger and rice wine, seasoning to taste. Add a little red pepper if you like your teriyaki spicy.

Before Cooking

• While the steak is marinating, soak wood skewers in water so they don't burn. Approximately 30 minutes before cooking, remove the steak from the refrigerator and drain the marinade. Allow the steak to come to room temperature. Thread the steak onto the skewers and line them up on a baking sheet or shallow pan.

Cooking Teriyaki in the Oven

• You can bake the teriyaki skeweres in a 400-degree Fahrenheit oven until the internal temperature measures 145 F. The cooking time will depend on the thickness of the meat, but your goal is to cook them quickly under high heat. After cooking, allow the meat to rest for five minutes before serving. If you prefer, broil teriyaki sticks under high heat for six to seven minutes.

Dipping Sauces

• You can serve the meat with additional teriyaki sauce, but do not reuse the marinade. Marinade that has contained raw meat is not suitable for eating. If you want to use the marinade as a dipping sauce, set some aside before marinating the meat. You can buy dipping sauces at supermarkets or make your own.