• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Steak Teriyaki (And Chicken Teriyaki)

  • Recipe Submitted by on

Category: Beef, Japanese

 Ingredients List

  • 1/4 c Canned beef broth
  • 2 tb Each dry sherry and
  • -reduced-sodium soy sauce
  • 1/2 ts Granulated sugar
  • 1/4 ts Minced pared ginger root
  • 1/8 ts Minced fresh garlic
  • 10 oz Boneless beef sirloin steak
  • 1/2 ts Cornstarch dissolved in 1
  • -tsp water


In glass or stainless-steel 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
1-inch thick strips. Arrange on serving plate and top with remaining

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.


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