Beef Teriyaki Recipe
Ingredients
1 pound boneless beef tenderloin or sirloin, cut 1 inch thick
4 cloves garlic, minced
1/2 cup soy sauce
1/4 cup sake or dry sherry
2 tablespoons sugar
2 teaspoons dry mustard
Directions
Thinly slice beef across the grain in bite-size strips. (Partially frozen meat is easier to cut.
Allow meat to thaw completely before cooking.) In bowl, combine garlic, soy sauce, sake, sugar, and mustard.
Add meat to soy mixture and let stand 15 minutes at room temperature.
Drain meat, reserving marinade.
Thread meat strips accordion-style on small bamboo skewers.
Cook skewers in 13x9x2-inch baking dish at HIGH for 4 to 5 minutes, or till meat is done to your liking, brushing with reserved marinade and rearranging skewers twice.
Allow meat to thaw completely before cooking.) In bowl, combine garlic, soy sauce, sake, sugar, and mustard.
Add meat to soy mixture and let stand 15 minutes at room temperature.
Drain meat, reserving marinade.
Thread meat strips accordion-style on small bamboo skewers.
Cook skewers in 13x9x2-inch baking dish at HIGH for 4 to 5 minutes, or till meat is done to your liking, brushing with reserved marinade and rearranging skewers twice.
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