Steak or Chicken Teriyaki
Submitted by acstory
Sirloin steak marinated in a homemade teriyaki sauce with soy, sherry, ginger, and garlic, then broiled and sliced into strips. Works with chicken too. A lighter Japanese-inspired dinner for two.
YIELD
2 servingsPREP
15 minCOOK
20 minREADY
1 hrsHomemade teriyaki is worlds apart from the bottled stuff, and this recipe proves it in under an hour.
Sirloin soaks in a quick marinade of broth, dry sherry, soy sauce, fresh ginger, and garlic. Then it goes under the broiler while the marinade simmers into a glossy, thickened sauce you pour right over the sliced steak.
It’s clean, light, and packed with flavor, which is probably why this one is Weight Watchers friendly too.
Variations
- Swap sirloin for boneless, skinless chicken breasts and use chicken broth instead of beef for a lighter take
- Serve over steamed jasmine rice or cauliflower rice if you’re watching carbs
- Add a sprinkle of toasted sesame seeds and sliced scallions for extra texture and color
Kitchen Tips
- Marinate at least 30 minutes, but an hour in the fridge really lets the flavors sink in
- Boil the marinade before using it as a sauce to ensure food safety
- Broil 5 to 6 inches from the heat so the steak cooks evenly without charring the outside
Ingredients
Directions
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.
For Chicken Teriyaki: substitute chicken broth for beef broth and use skinned and boned chicken breasts instead of steak.
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