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| Home -> [Appetizers, Asian, Chinese, Ethnic, Japanese, Meats, Sauces & Dressings, Teriyaki] -> [Island teriyaki Recipe] |
Island teriyaki
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
Appetizers, Asian, Chinese, Ethnic, Japanese, Meats, Sauces & Dressings, Teriyaki |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Soy sauce | | 1/4
| cup | Salad oil | | 2
| tbsp | Molasses | | 2
| tbsp | Ground ginger | | 1
| x | -- or -- | | 2
| tbsp | Grated gingerroot | | 2
| tbsp | Dry mustard | | 6
| each | Cloves garlic, minced | | 1 1/2
| lbs | ?inch-thick round steak | | 3/4
| tbsp | Instant meat tenderizer |
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Procedures:
| 1 | Combine first 6 ingredients. | | 2 | Cut meat across grain in strips 1 inch wide. | | 3 | Use tenderizer according to label directions. | | 4 | Add meat to soy mixture, stirring to coat; let stand 15 minutes at room temperature. | | 5 | Lace strips accordion-style on skewers. | | 6 | Broil 5 inches from heat 5 to 7 minutes or till cooked rare to medium-rare, turning frequently and basting with soy marinade (or cook and baste over charcoal). | | 7 | Serve hot as an appetizer. | | 8 | Note: if you plan to marinate longer than 15 minutes, don"t use tenderizer |
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