Take about same amounts of shoyu and sugar, put in pot on stove.
Slice ginger root (thin), maybe about 1/3 as much as the shoyu and sugar.
Add to pot while heating up (saves time).
Stir a lot while heating, otherwise it will burn.
Put optional papaya in (no matter if if is ripe).
If you buy cheap meat the papaya may not be optional; papaya contains the stuff that meat tenderizer is made from.
When it boils and sugar is dissolved turn off.
Let cool down some and add in beef.
Let beef soak over night (or how long you want).
I have sometimes only let it soak for about 1/2 hour.
Can make that with chicken too (and get teriyaki pork at KTA ...)
Note: You make Teri-Chicken the same way except you cook the chicken in the marinade.