Teriyaki Roll Ups Recipe
Ingredients
| Soy sauce | 1/3 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Ground ginger | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Onion | 1 Teaspoon, grated | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| 3/4 lb. boneless top sirloin or fillet of beef | ||
| Water chestnuts | 1 Can (10oz), drained | |
Directions
In a shallow medium bowl, combine soy sauce, honey, ginger, garlic, onion and wine; set aside.
Cut meat into very thin diagonal slices.
Cut water chestnuts in half.
Wrap 1 slice meat around each water chestnut half.
Secure with a wooden pick.
Marinate in soy sauce mixture 1 hour.
Preheat broiler if necessary.
Place oven rack 5 to 8 inches from heating element.
Remove marinated roll-ups from marinade; arrange on broiler pan.
Discard marinade.
Turning once or twice, broil meat 3 to 4 minutes until evenly browned.
Cut meat into very thin diagonal slices.
Cut water chestnuts in half.
Wrap 1 slice meat around each water chestnut half.
Secure with a wooden pick.
Marinate in soy sauce mixture 1 hour.
Preheat broiler if necessary.
Place oven rack 5 to 8 inches from heating element.
Remove marinated roll-ups from marinade; arrange on broiler pan.
Discard marinade.
Turning once or twice, broil meat 3 to 4 minutes until evenly browned.
Chef
