Steak Teriyaki (And Chicken Teriyaki)

Chicken Recipes 'To-Go'

Chicken And Ginger Recipes

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Ingredients:

1/4 cup canned beef broth
2 tbsp each dry sherry and reduced-sodium, soy sauce
1/2 tsp granulated sugar
1/4 tsp minced pared ginger root
1/8 tsp minced fresh garlic
10 oz boneless beef sirloin steak
1/2 tsp cornstarch dissolved in 1 tsp water

Instructions:

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 marinade.

NOTE: FOR CHICKEN TERIYAKI--substitute chicken broth for beef broth
and use skinned and boned chicken breasts instead of steak. Proceed
according to the directions.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

Servings: 2

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)