Beef Teriyaki
Yield
2 servingsPrep
120 minCook
15 minReady
135 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, sirloin steak
|
|
| ½ | cup |
soy sauce, tamari
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
ginger
|
|
| 1 | tablespoon |
cornstarch
|
|
| 3 | teaspoon |
artifical sweetener
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, sirloin steak
|
|
| 118 | ml |
soy sauce, tamari
|
|
| 118 | ml |
white wine
dry |
*
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
ginger
|
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
artifical sweetener
|
* |
Directions
Slice beef into ½ inch strips.
Arrange in shallow casserole.
Combine soy sauce, wine, garlic, and ginger.
Pour over meat, cover and refrigerate.
Marinate 2 hours.
Broil beef 1½ minutes on each side.
Pour marinade into saucepan .
Add cornstarch and cook over medium heat, until sauce thickens.
Remove from heat, stir in artifical sweetener Serve sauce over meat.
