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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“Ministry Is The Result of Intimacy With God”