In a medium-sized glass bowl, add beef and teriyaki sauce and gently stir.
Add the ginger and garlic to the bowl and stir to blend.
Refrigerate and marinate for 2-4 hours.
Soak the wooden skewers in water for about an hour.
Preheat a gas grill on high heat.
Lightly oil the grates with wrapped paper towels soaked with vegetable oil.
Drain the beef from the marinade and shake off excess marinade.
Thread several slices of the meat onto each skewer, loosely packed.
Place the skewers on the grill and cook until the meat shows grill marks and stops sticking to the grill, about 2 minutes.
Flip skewers over onto the other side and cook until the meat is browned. Do not overcook.
Transfer to a platter and let skewers rest about 2 more minutes before serving.