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Wayne Newton’s Teriyaki
2 pounds lean sirloin
1/2 cup soy sauce (or mirin)
Dash of sugar (or 1/2 tsp. honey)
One-inch piece fresh ginger root, minced
1 small clove garlic. pressed
1 tbsp. salad oil
Cut beef into strips 1 inch wide and 2 inches long. Prepare marinade by combining soy sauce (or mirin), sugar (or honey), ginger root, garlic and oil. Place meat strips in marinade 5 hours (or overnight) in refrigerator, keeping tightly covered. String strips of beef on metal (or bamboo) skewers. Grill teriyaki on hibachi (or oven grill) about 3 minutes, turning once, or until meat is tender but rare. Teriyaki is delicious with plain or parslied rice (add 1 tbsp. minced fresh parsley to cooked rice).
Thoughts: Mirin, a sweetened rice wine, is available in most supermarkets. If desired, steaks may be left whole, marinated, and pan-broiled in a skillet. Use extra marinade to spoon over steak about 5 minutes (or until meat takes on a glazed appearance). Teriyaki is usually garnished with tiny cucumbers marinated in vinegar and soy sauce. Serves 6.