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Teriyaki Steak Recipe

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This recipe for Teriyaki Steak, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe Williams
Added: Saturday, October 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 rump roast (3 lbs)
2 cloves of garlic sliced thin
c. soy sauce
1 c. orange juice
1 T. of ground ginger
1 T. lemon-pepper marinade
olive oil
corn starch

Directions:
Directions:
Slice rump roast across the grain, in to inch thin slices. I use an electric knife; a meat slicer should work as well. Cut each piece lengthwise into strips about an inch wide. Trim off excess fat.
Marinade the meat for about one hour in the above ingredients, in a shallow bowl, covered in the refrigerator. Remove meat from marinade and brown in a skillet in a little olive oil. When meat is brown, pour marinade into skillet, add 1 cup of water, reduce heat, cover and simmer until meat is tender, about one hour. If more gravy is desired a little more water can be added. To thicken gravy just before serving, mix 1T. of corn starch into c. of cold water and pour slowly into gravy while stirring. Serve over a bed of rice. To complete the meal serve your favorite vegetable and some garlic bread or toast.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Tip: Lightly freeze roast prior to slicing. Freezing firms it up so you can cut it. I use low sodium soy sauce because as the gravy concentrates, so does the salt. Cooking oil may be substituted for the olive oil for browning the meat.

 

 

 

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