Beef Teriyaki

  • 1-1/2 pounds lean steak
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 2 tablespoons white wine
  • 1 teaspoon sugar
  • 1 medium clove garlic, crushed
  • 1 tablespoon cornstarch
  • 1 medium onion, chopped
  • 16 ounces frozen stir-fry vegetables

  1. Trim fat and bone from beef steak; cut beef across grain into 1/8-inch slices. 
  2. Mix soy sauce, oil, wine, sugar, and garlic. Stir in beef, coating each slice thoroughly. Cover and refrigerate 1 hour. 
  3. 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. Add onions. Cook until onions begin to turn brown. 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. Add frozen vegetables. Simmer uncovered 5 minutes. 
  4. For each serving spoon about 1/2 cup beef mixture onto about 1/2 cup hot rice.

Recipe from the kitchen of Deanna Mey.


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