Authentic Teriyaki Steak
|Boneless steak||2 Pound (About 1/2 Pound Each)|
|Garlic||1 Clove (5 gm), finely minced|
|Sugared ginger/Candied ginger||1 , finely minced|
|Brown sugar||1 Tablespoon|
|Pepper||To Taste, freshly ground|
|Monosodium glutamate||1 Pinch|
|Red wine/Sherry||1⁄2 Cup (8 tbs)|
|Soy sauce||6 Tablespoon|
|White wine||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 , juiced|
|White pepper||To Taste|
|Bean sprouts||4 Tablespoon (Use Canned Or Fresh)|
|Tomato catsup||1 Tablespoon|
Combine marinade ingredients in shallow dish large enough to hold steaks.
Stir until well blended.
Add steaks; coat well.
Marinate 12 hours; turn steaks frequently.
Drain steaks; arrange on broiler pan.
Place under preheated broiler; broil 4 minutes on each side.
Meanwhile, remove stems from tomatoes; cut off approximately 1/2 inch slices from bottoms.
Scoop out seeds; discard.
Sprinkle insides with salt and pepper.
Place bean sprouts and catsup into small skillet; heat 5 minutes.
Spoon into tomatoes.
Arrange steaks on preheated serving platter.
Garnish with stuffed tomatoes.