Teriyaki steak chesapeake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Sirloin steaks; 1 inch thick |
| 3 | pounds | Beef tenderloin; cubed |
| 2 | tablespoons | Shredded fresh ginger root |
| 1 | Clove garlic; minced | |
| ⅓ | cup | Sugar |
| ¼ | teaspoon | MSG |
| ½ | cup | Peach nectar |
| ½ | cup | Soy sauce |
Directions
TERIYAKI SAUCE
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 Glen's MM Recipe Archive, .