Island Teriyaki
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
molasses
|
|
| 2 | tablespoons |
ginger
ground, or 2 ts grated fresh |
|
| 2 | teaspoons |
dry mustard
|
|
| 6 | cloves |
garlic
minced |
|
| 1 ½ | pounds |
beef, round steak
1/4inchthick |
|
| ¾ | teaspoon |
meat tenderizer
instant |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
soy sauce, tamari
|
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
molasses
|
|
| 3E+1 | ml |
ginger
ground, or 2 ts grated fresh |
|
| 1E+1 | ml |
dry mustard
|
|
| 6 | cloves |
garlic
minced |
|
| 680.4 | g |
beef, round steak
1/4inchthick |
|
| 3.8 | ml |
meat tenderizer
instant |
* |
Directions
Combine first 6 ingredients.
Cut meat across grain in strips 1 inch wide.
Use tenderizer according to label directions. Add meat to soy mixture, stirring to coat; let stand 15 minutes at room temperature.
Lace strips accordion-style on skewers.
Broil 5 inches from heat 5 to 7 minutes or until cooked rare to medium-rare, turning frequently and basting with soy marinade (or cook and baste over charcoal).
Serve hot as an appetizer.
Note: If you plan to marinate longer than 15 minutes, don't use tenderizer.
