Teriyaki Steak on a Stick-An Ammon Favorite

1 1/2 pounds London broil or flank steak, about 1/4 inch thick
1/2 cup soy sauce
1/ cup vegetable oil (optional)
1/4 cup water
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon powdered ginger
1/2 teaspoon garlic powder

Cut the steak on the diagonal in 1/4-inch slices and place them in a seal-able bag. Mix the remaining ingredients in a bowl, then pour into the bag. Seal the bag with no air pockets, shake, and marinate in the refrigerator for at least 4 hours, or freeze until ready to use.
When you're ready to cook, skewer the meat ribbon style with 3 to 4 pieces on a skewer (soaked bamboo skewers work well). Broil or grill the meat about 3 minutes on each side. Makes 10 to 16 skewers.
Can also just use as a marinade on any steak or chicken dish you like.