Steak Teriyaki(And Chicken Teriyaki)

* Exported from MasterCook *

STEAK TERIYAKI (AND CHICKEN TERIYAKI)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Canned beef broth
2 tb Each dry sherry and
-reduced-sodium soy sauce
1/2 ts Granulated sugar
1/4 ts Minced pared ginger root
1/8 ts Minced fresh garlic
10 oz Boneless beef sirloin steak
1/2 ts Cornstarch dissolved in 1
-tsp water

In glass or stainless-steel bowl combine broth,
sherry, soy sauce, sugar, ginger, and garlic, stirring
to dissolve sugar; add steak and turn several times to
coat with marinade. Cover with plastic wrap and
refrigerate for at least 30 minutes.

Transfer steak to rack in broiling pan and set aside.
Pour marinade into small saucepan and cook over high
heat until mixture comes to a boil; stir in dissolved
cornstarch. Reduce heat to medium and cook, stirring
frequently, until mixture is clear and thickened, 5 to
10 minutes. Reduce heat to low and keep warm.

Broil steak 5 to 6 inches from heat source for 4 to 5
minutes; turn steak over, brush with 2 tablespoons
marinade, and broil for 4 to 5 minutes longer or until
done to taste. Remove steak to cutting board and cut
into 1-inch thick strips. Arrange on serving plate
and top with remaining marinade.

NOTE: FOR CHICKEN TERIYAKI--substitute chicken broth
for beef broth and use skinned and boned chicken
breasts instead of steak. Proceed according to the
directions.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.



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