Ingredients Jump to Instructions ↓

  1. 1/4 c Canned beef broth

  2. 2 tb Each dry sherry and -reduced-sodium soy sauce 1/2 ts Granulated sugar

  3. 1/4 ts Minced pared ginger root

  4. 1/8 ts Minced fresh garlic

  5. 10 oz Boneless beef sirloin steak

  6. 1/2 ts Cornstarch dissolved in

  7. -tsp water

  8. 30 minutes. Transfer steak to rack in broiling pan and set aside. Pour marinade into small saucepan and cook over high heat until mixture comes to a boil; stir in dissolved cornstarch. Reduce heat to medium and cook, stirring frequently, until mixture is clear and thickened,

  9. 5 to 10 minutes. Reduce heat to low and keep warm.

  10. 5 to 6 inches from heat source for 4 to 5 minutes; turn steak over, brush with

  11. 2 tablespoons marinade, and broil for 4 to 5 minutes longer or until done to taste. Remove steak to cutting board and cut into 1-inch thick strips. Arrange on serving plate and top with remaining marinade. NOTE: FOR CHICKEN TERIYAKI--substitute chicken broth for beef broth and use skinned and boned chicken breasts instead of steak. Proceed according to the directions. Makes

  12. 2 servings.


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