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Recipe Name: Steak Teriyaki (and Chicken Teriyaki) Submitted by: Administrator
Source: Source Description:
Ethnicity: Japanese Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 2

1/4 Cup(s) Canned beef broth
2 Tablespoon(s) Each dry sherry and
Reduced-sodium soy sauce
1/2 Teaspoon(s) Granulated Sugar
1/4 Teaspoon(s) Minced pared ginger root
1/8 Teaspoon(s) Minced fresh garlic
10 Ounce(s) Boneless beef sirloin steak
1/2 Teaspoon(s) Cornstarch dissolved in 1
tsp water
In glass or stainless-steel bowl combine broth, sherry, soy sauce,
sugar, ginger, and garlic, stirring to dissolve sugar; add steak and
turn several times to coat with marinade. Cover with plastic wrap and
refrigerate for at least 30 minutes. Transfer steak to rack in
broiling pan and set aside. Pour marinade into small saucepan and cook
over high heat until mixture comes to a boil; stir in dissolved
cornstarch. Reduce heat to medium and cook, stirring frequently, until
mixture is clear and thickened, 5 to 10 minutes. Reduce heat to low
and keep warm. Broil steak 5 to 6 inches from heat source for 4 to 5
minutes; turn steak over, brush with 2 tablespoons marinade, and broil
for 4 to 5 minutes longer or until done to taste. Remove steak to
cutting board and cut into 1-inch thick strips. Arrange on serving
plate and top with remaining marinade. NOTE: FOR CHICKEN
TERIYAKI--substitute chicken broth for beef broth and use skinned and
boned chicken breasts instead of steak. Proceed according to the
directions. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL
COOKBOOK] Posted by Fred Peters. From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 146
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 19.8mg
Sodium: 338.2mg
Potassium: 31.2mg
Carbohydrates: 17.8g
Fiber: 3.3g
Sugar: 1.1g
Protein: 8.8g

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