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Teriyaki steak
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| Artist: |
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| Categories: |
Asian, Beef, Chinese, Entrees, Ethnic, Japanese, Sauces & Dressings, Teriyaki |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Flank steak (about 2 lb) | | 1
| cup | Soy sauce | | 1
| cup | White wine | | 1
| cup | Sugar | | 2
| tbsp | Grated ginger root | | 1
| | Minced clove garlic | | 1
| | Sliced small onion |
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Procedures:
| 1 | Place meat in a large shallow glass baking dish. | | 2 | Combine soy sauce, wine, and sugar and pour over meat. | | 3 | Place ginger, garlic and onion on top of meat. | | 4 | Let stand 24 hours, covered, in the refrigerator. | | 5 | Turn once. | | 6 | Bring meat to room temperature and broil over hot coals 4-5 minutes per side. | | 7 | Slice across width of meat, against the grain, into thin strips for serving. | | 8 | You may substitute the powdered spices with fresh in the same amounts. | | 9 | Just mix them into the sauce before pouring over meat |
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