Teriyaki Beef or Chicken Recipe


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Posted by sherry on September 27, 2001 at 18:20:35:

In Reply to: I.S.O. Teriyaki Beef or Chicken Recipe posted by Anita W. on September 27, 2001 at 11:09:07:

TERIYAKI BEEF

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1 envelope French's teriyaki
sauce mix
1/2 c. water
1 green onion, sliced
dash of cayenne pepper
1 lb. boneless chuck steak
1 1/2 tsp. sesame seed,
crushed (crush sesame seed
with a rolling pin or
mortar and pestle)
cherry tomatoes
green peppers, cut in squares

Combine sauce mix, water, onion, crushed sesame seed and
cayenne pepper in large bowl. Cut steak in 1/2-inch slices;
add to sauce mixture, stirring to coat meat. Refrigerate 30
minutes. Weave steak strips on 6 skewers, alternating with
tomatoes and green pepper squares. Grill over hot coals or
broil 10 to 15 minutes, turning occasionally, until done.
Yield: 6 servings.

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TERIYAKI BEEF

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1 1/2 lb. lean beef, chuck,
bottom round or sirloin
2 Tbsp. oil
1/4 c. teriyaki sauce
1 Tbsp. molasses or brown
sugar (2 Tbsp.)
dash of pepper
1 green onion, minced
1/2 c. water or pineapple
juice with 1 Tbsp.
cornstarch
1 c. uncooked rice
1 pkg. spinach
2 tomatoes cut in wedges

Freeze meat 5 to 6 hours so it slices easy in thin
strips. Saute in oil the meat and clove garlic cut in half,
remove garlic before serving. Add teriyaki sauce, molasses or
brown sugar, pepper and onion; stir frequently. Add water or
juice, stir until thick and lower heat. Cook for 10 minutes
uncovered. Serve over 1 cup uncooked rice (when cooked it
equals 2 cups). Prepare 1 package spinach, cut tomatoes in
wedges. Drain spinach. Place rice in center of platter, pour
the beef and gravy over it. Place tomatoes and spinach on
either side, three rows. Pineapple tidbits may be added and
also carrots thinly sliced. Serves 4.



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