Teriyaki Recipe
Ingredients
| Flank steak | 2 Pound | |
| 1/2 cap chopped onion | ||
| Garlic | 2 Clove (5gm), crushed | |
| Soy sauce | 4 Tablespoon | |
| 2 tablespoons salad or peanut oil | ||
| Brown sugar | 2 Tablespoon | |
| Black pepper | 1/2 Tablespoon, crushed | |
| Dry sherry | 2 Tablespoon | |
| Water chestnuts | 2 Can (10oz), drained | |
| Scallion | ||
| Salt | 1 To taste | |
Directions
1. Wipe steak with damp paper towels. Trim off any excess fat. Cut steak in half lengthwise. Slice across the grain in very thin slices, no more than 1/4 inch thick.
2. In small bowl, mix well rest of ingredients, except water chestnuts and Scallion Flowers, for marinade.
3. Wrap each chestnut in a steak slice; fasten with wooden pick. Dip in marinade.
4. Arrange in shallow glass baking dish. Pour rest of marinade over steak-wrapped chestnuts, coating well. Let stand, covered, in refrigerator about 2 hours. Turn after 1 hour to marinate other side.
5. Place on ungreased rack in broiler pan. Broil four inches from heat, about 2 to 3 minutes on each side. Do not overcook. Arrange on warm platter; garnish with Scallion Flowers. Sprinkle with salt, if desired.
2. In small bowl, mix well rest of ingredients, except water chestnuts and Scallion Flowers, for marinade.
3. Wrap each chestnut in a steak slice; fasten with wooden pick. Dip in marinade.
4. Arrange in shallow glass baking dish. Pour rest of marinade over steak-wrapped chestnuts, coating well. Let stand, covered, in refrigerator about 2 hours. Turn after 1 hour to marinate other side.
5. Place on ungreased rack in broiler pan. Broil four inches from heat, about 2 to 3 minutes on each side. Do not overcook. Arrange on warm platter; garnish with Scallion Flowers. Sprinkle with salt, if desired.
Chef
