Beef Teriyaki |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1-1/2 lbs top round steak, cut 1 inch thick | Teriyaki marinade | |
| 1 | Pierce steak deeply all over with a fork. Place in shallow, non-metal dish or bowl. |
| 2 | Pour about 1/3 over steak. Cover. Refrigerate several hours or overnight. Turn steak once or twice. |
| 3 | Cut meat into long thin slices about 1/8" thick. Thread accordion-style on 8" bamboo skewers. Brish with marinade. Boil, 2 to 3 inches from heat, one minute. Turn and broil 1 minute longer. Serve with reserved marinade. |