Beef Teriyaki and Sauce
INGREDIENTS:
1 1/2 lb Lean boneless beef; 12
-slices, 1/4"
Thick
Teriyaki Sauce:
1 c Mirin or sherry
1 c Chicken stock
1 c Japanese all-purpose soy
Sauce
Teriyaki Glaze:
1/4 c Teriyaki sauce
1 tb Sugar
2 ts Cornstarch mixed with 1
1 tb Cold water
1 1/2 lb Lean boneless beef; 12
-slices, 1/4"
Thick
Teriyaki Sauce:
1 c Mirin or sherry
1 c Chicken stock
1 c Japanese all-purpose soy
Sauce
Teriyaki Glaze:
1/4 c Teriyaki sauce
1 tb Sugar
2 ts Cornstarch mixed with 1
1 tb Cold water
Prepare ahead: Make the sauce by warming mirin or sherry over moderate heat, then add soy sauce and chicken stock. Pour sauce into bowl and cool to room temperature. To make glaze: Combine teriyaki sauce and sugar in stainless steel saucepan. Bring to boil, then reduce heat to low. Stir cornstarch, water mixture into sauce. Cook, stir-
ring constantly, until thickened to clear syrupy glaze. To cook: Preheat broiler, hibachi or charcoal grill. Dip beef in sauce. Broil 2-inches from heat for 1 minute on each side or until lightly brown. To serve: Slice into 1-inch wide strip. Spoon glaze over meat.
Sincerely Diane. @ ; ^ )
"I may not be healthy or wealthy or wise I may not have dreamy, mysterious eyes I may not wear cloths from a French fashion book But I'm never lonely-for boy I can cook?"
Theme Week November 8-14 Chinese & Japanese Recipes Cookies & Pies for the Holidays
ring constantly, until thickened to clear syrupy glaze. To cook: Preheat broiler, hibachi or charcoal grill. Dip beef in sauce. Broil 2-inches from heat for 1 minute on each side or until lightly brown. To serve: Slice into 1-inch wide strip. Spoon glaze over meat.
Sincerely Diane. @ ; ^ )
"I may not be healthy or wealthy or wise I may not have dreamy, mysterious eyes I may not wear cloths from a French fashion book But I'm never lonely-for boy I can cook?"
Theme Week November 8-14 Chinese & Japanese Recipes Cookies & Pies for the Holidays