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Beef Teriyaki Recipe |
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Ingredients 1 1/2 pounds boneless beef tenderloin or sirloin steak 1/2 cup soy sauce 2 tablespoons cooking oil 2 tablespoons molasses 2 teaspoons dry mustard 1 teaspoon ground mustard 1 teaspoon ground ginger 4 cloves garlic, halved
Method Partially freeze beef; thinly slice across grain into approximately 3-inch strips. For marinade, combine soy sauce, oil, molasses, mustard, ginger, garlic, and 1/4 cup water; mix well. Add meat to marinade; let stand 15 minutes at room temperature. Drain meat, reserving marinade. Thread meat strips accordion style on 12 skewers. If desired, halve preserved kumquats crosswise and add a kumquat half to the end of each skewer over hot coals 5 to 7 minutes or to desired doneness. Turn and baste occasionally with marinade. Serves 6.
Per serving(1/6 of servings): 429 g calories, 21 g Protein, 7 g carbohydrates, 35 g fat, 1840 mg sodium |
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