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Steak Teriyaki (and Chicken Teriyaki)

A japanese recipe for Steak Teriyaki (and Chicken Teriyaki), made with Canned Beef Broth, Granulated Sugar, Pared Ginger Root, Fresh Garlic, and Boneless Beef Sirloin Steak. Serves 2. Scale it up or down for the number of people at the table.

Ingredients

• 1/4 cup
• 2 tbsp
• 1/2 tsp
• 1/4 tsp
• 1/8 tsp
• 10 oz
• 1/2 tsp

Method (preview)

1. 1

   Refrigerate for at least 30 minutes.

2. 2

   Transfer steak to rack in broiling pan and set aside.

3. 3

   Pour marinade into small saucepan and cook over high heat until mixture comes to a boil; stir in dissolved cornstarch.

4. 4

   Reduce heat to medium and cook, stirring frequently, until mixture is clear and thickened, 5 to 10 minutes.

5. 5

   Reduce heat to low and keep warm.

6. 6

   Broil steak 5 to 6 inches from heat source for 4 to 5 minutes; turn steak over, brush with 2 tablespoons marinade, and broil for 4 to 5 minutes longer or until done to taste.

7. 7

   Remove steak to cutting board and cut into 1-inch thick strips.

8. 8

   Arrange on serving plate and top with remaining marinade.

9. 9

   [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.