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Beef Teriyaki

  • 1 1/2 pounds top sirloin steak
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 2 tablespoons dry white wine
  • 1 teaspoon sugar
  • 1/2 teaspoon ground ginger
  • 1 clove garlic, crushed
  • 1 tablespoon cornstarch
  1. Trim fat and bone from beef steak; cut beef across grain in 1/8 inch slices.  Mix soy sauce, oil, wine, sugar, ginger and garlic.  Stir in beef, coating each slice throughly.  Cover and refrigerate 1 hour.
  2. Drain beef, reserving marinade.  Cook and stir beef in 10-inch skillet over medium heat, stirring frequently, just until beef is light brown, about 5 minutes.
  3. Add enough cold water to reserved marinade to measure 1/2 cup. Shake marinade-water mixture and cornstarch in tightly covered container; stir gradually into beef.  Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 5 minutes.
  4. Serve over rice. 
260 calories per serving.
Source: Betty Crocker's Recipes for Today