BEEF TERIYAKI Servings: 5 1 pound beef boneless sirloin steak 1/2 cup soy sauce 1/4 cup dry sherry, white wine or chicken broth 1 tablespoon vegetable oil 2 tsp chopped gingerroot or 1/2 tsp ground ginger 1 teaspoon sugar 1 clove garlic, chopped Trim fat from beef steak; cut beef into 3/4-inch

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,

Mix soy sauce, veg.oil, wine,sugar,ginger, and garlic in large bowl. ... I always have to at least double the recipe to please all.

To avoid cross contamination use a separate cutting board for meat and raw vegetables. Wash cutting boards, dishes, utensils and countertops with hot soapy water after preparing each food item and before moving on to the next food item. Keep everything clean - hands, utensils, counters, cutting

, suitable for on or with a bbq dish. What did others think of this recipe? Ingredients 3 ounces mushrooms 1 1/2 ounce beansprouts 1 1/2 ounce snowpeas salt 4 ribeyes or similar beef 6 tbsp shredded apple Teriyaki Sauce 1 cup soysauce 1 cup sake 1/2 cup mirin 1 1/2 ounce sugar Preparation For sauce,

recipe reviews for: Beef Teriyaki "Simple beef teriyaki with quickly-browned beef sirloin strips and broccoli florets; simmered in a thick soy sauce and brown sugar sauce, seasoned with garlic powder. Served over rice."