Beef teriyaki and rice
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Dry sherry |
| 2 | teaspoons | Brown sugar |
| 1¼ | teaspoon | Garlic powder |
| 1 | teaspoon | Ground ginger |
| ¾ | pounds | Flank steak strips Or |
| Chicken breasts | ||
| 1 | tablespoon | Oil |
| 3 | cups | Bite size vegetables * |
| 1 | cup | Beef broth |
| 4 | teaspoons | Cornstarch |
| Water to thin sauce if | ||
| Necessary | ||
Directions
*Three cups of veggies - suggest slant cut carrots, green onions, green or red pepper chunks, a few pea pods if you have them.
Mix soy sauce, sherry, brown sugar and seasonings. Add beef or chicken. Let stand 10 minutes to marinate.
Stir fry meat in hot oil in wok until browned, remove. Add vegetables. Stir fry until tender crisp. Mix broth and cornstarch, add to wok. Bring to boil, boil 1 minute. Replace meat to wok to coat.
Serve over rice.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1½
Submitted By DALE SHIPP On 10-14-94