Teriyaki Steak Chesapeake

Cuisine: American

Category: meat

Servings: 6


2 large sirloin steaks, (1 in. thick)
3 lbs. beef tenderloin, cut into cubes

2 tbsp. shredded fresh ginger root
1 clove garlic, minced
1/3 cup sugar
1/4 tsp. MSG
1/2 cup peach nectar
1/2 cup soy sauce


Marinate whole steaks or tenderloin cubes in a glass or ceramic container with Teriyaki Sauce. (Do not use aluminum or it will impart a metallic taste.) Cover and refrigerate 8--10 hours, turning the meat occasionally. Strain the sauce. Charcoal grill, broil or pan-fry the steaks (or thread cubes of meat on a skewer and grill) until the desired degree of rareness has been achieved. Warm the sauce and serve it over the steaks. SAUCE Combine all ingredients for sauce. Warm before serving.

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