| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Teriyaki | 6 | Servings |
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 |
INSTRUCTIONS
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 Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 244 by "Diane Geary" <diane@keyway.net> on Nov 11, 1997
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