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Teriyaki Steak Chesapeake
Recipe By:
Serving Size: 6
Cuisine: Japanese
Main Ingredient: Beef
Categories: Ginger, Steak, Soy Sauce, Peach, Garlic, Meat
-= Ingredients =-
2 large Sirloin steaks, cut 1 inch
3 pounds of beef tenderloin, cubed
Teriyaki Sauce
2 tablespoons of shredded fresh ginger root
1 Clove garlic, minced
1/3 cup of sugar
1/4 teaspoon of MSG
1/2 cup of peach nectar
1/2 cup of soy sauce
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-= Instructions =-
Marinate whole steaks or tenderloin cubes in a glass or ceramic container w/ Teriyaki Sauce. (Do not use aluminum or it will impart a metallic taste.) Cover & refrigerate 8-10 hrs., turning the meat occasionally. Strain the sauce Charcoal grill, broil or pan-fry the steaks (or thread cubes of meat on a skewer & grill) until the desired degree of rareness has been achieved. Warm the sauce & serve it over the steaks. SAUCE: Combine all ingredients for sauce. Warm before serving. CHESAPEAKE RESTAURANT N. CHARLES ST.; BALTIMORE WINE: POMMARD,1977 From the <Micro Cookbook Collection of American recipes>, downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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