Beef Teriyaki Recipe
Ingredients
| Flank steak | 1 | |
| 1 cup regular-strength beef consomme | ||
| Soy sauce | 1/3 Cup (16 tbs) | |
| Green onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| Lime juice | 3 Tablespoon | |
| 2 tablespoons firmly packed brown sugar or honey | ||
Directions
Partially freeze meat; then cut it across the grain in thin, slanting slices, about 1/4 inch thick.
Combine consomme, soy, onion, garlic, lime juice, and brown sugar.
Pour over meat, cover, and refrigerate until next day.
Lift meat from marinade and drain briefly (reserve marinade).
Place on a lightly greased, very hot grill about 4 inches above a solid bed of glowing coals.
Cook, turning once and basting with reserved marinade, for about 1 or 2 minutes on each side.
Combine consomme, soy, onion, garlic, lime juice, and brown sugar.
Pour over meat, cover, and refrigerate until next day.
Lift meat from marinade and drain briefly (reserve marinade).
Place on a lightly greased, very hot grill about 4 inches above a solid bed of glowing coals.
Cook, turning once and basting with reserved marinade, for about 1 or 2 minutes on each side.
Chef
