Oriental Beef with Teriyaki Vegetables Recipe
Ingredients
| 1 beef top or bottom round steak (10 ounces) | ||
| 2 tablespoons each teriyaki sauce and dry sherry | ||
| 1 tablespoon hoisin sauce | ||
| 1 teaspoon minced pared ginger root | ||
| Garlic | 1 Clove (5gm), mashed | |
| 2 teaspoons peanut or vegetable oil | ||
| 1 cup each shredded carrots, shredded green cabbage, and thinly sliced onions | ||
Directions
1. Chill steak in freezer until slightly firm, 10 to 15 minutes (this makes slicing easier). Remove to cutting board and slice diagonally across the grain into 1/4-inch-thick strips. In large bowl combine teriyaki sauce, sherry, hoisin sauce, ginger, and garlic; add beef and toss to coat. Let stand at room temperature for 1 hour.
2. In 10-inch nonstick skillet heat oil; add vegetables and saute, stirring, until carrots are soft. Remove skillet from heat.
3. Preheat broiler. Remove meat from marinade, reserving marinade. Onto each of eight 8-inch wooden skewers thread 1/8 of the steak strips; set on rack in broiling pan and broil until done to taste.
4. While steak is broiling, add reserved marinade to sauteed vegetables and cook until mixture is thoroughly heated. Transfer vegetables to serving platter and top with skewers of steak.
2. In 10-inch nonstick skillet heat oil; add vegetables and saute, stirring, until carrots are soft. Remove skillet from heat.
3. Preheat broiler. Remove meat from marinade, reserving marinade. Onto each of eight 8-inch wooden skewers thread 1/8 of the steak strips; set on rack in broiling pan and broil until done to taste.
4. While steak is broiling, add reserved marinade to sauteed vegetables and cook until mixture is thoroughly heated. Transfer vegetables to serving platter and top with skewers of steak.
Chef
