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Beef Teriyaki

Chef.Foodie's picture
  Dry sherry 3⁄4 Cup (12 tbs)
  Low sodium soy sauce 3⁄4 Cup (12 tbs)
  Vegetable oil 1 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Onion powder 1⁄8 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Boneless top sirloin steak 2 Pound (1 Inch Thick)
  Dark corn syrup 1 1⁄2 Tablespoon
  Water 1 Tablespoon
  Cornstarch 2 Teaspoon
  Vegetable cooking spray 1 Tablespoon
  Dry mustard 5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)

1. Combine first 6 ingredients, stirring well. Reserve 1/2 cup mixture. Pour remaining mixture into a large heavy-duty, zip-top plastic bag. Add steak; seal bag, and shake until steak is well coated. Marinate in refrigerator at least 30 minutes but no longer than 4 hours, turning bag occasionally.
2. Combine reserved sherry mixture, corn syrup, 1 tablespoon water, and cornstarch in a small saucepan, stirring well. Bring to a boil over medium-low heat, and cook, stirring constantly, 1 minute. Remove from heat. Set aside, and keep warm.
3. Remove steak from marinade, discarding marinade. Place steak on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 to 7 minutes on each side or to desired degree of doneness. Slice diagonally across grain into thin slices. Arrange on individual serving plates; brush with cooked sherry mixture.
4. Combine 1 tablespoon plus 2 teaspoons mustard and 1 tablespoon water in a small bowl, stirring well with a wire whisk. Spoon alongside steak strips.

Recipe Summary

Difficulty Level: 
Main Dish

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