Recipe - Steak Teriyaki (And Chicken Teriyaki)

One fourth cup Canned beef broth
2 tablespoon Each dry sherry and
reducedsodium soy sauce
One half teaspoon Granulated sugar
One fourth teaspoon Minced pared ginger root
1/8 teaspoon Minced fresh garlic
10 ounce Boneless beef sirloin steak
One half teaspoon Cornstarch dissolved in 1
tsp water

In glass or stainlesssteel bowl combine broth, sherry, soy sauce, sugar,
ginger, and garlic, stirring to dissolve sugar; add steak and turn several
times to coat with marinade. Cover with plastic wrap and refrigerate for at
least 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, 5 to 10 minutes. Reduce
heat to low and keep warm.

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. Remove steak to cutting board and cut into
1inch thick strips. Arrange on serving plate and top with remaining
marinade.

NOTE: FOR CHICKEN TERIYAKIsubstitute chicken broth for beef broth and
use skinned and boned chicken breasts instead of steak. Proceed according
to the directions.

Makes 2 servings.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini