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TERIYAKI Recipe

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This recipe for TERIYAKI is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c cream sherry
1 c soy sauce
1/4 c canned condensed chicken broth, undiluted
1 1/4 lb flank steak
1 can (15 1/2oz) pineapple chunks, drained
20 preserved kumquats, drained
Directions:
Directions:
In sm saucepan, combine sherry, soy sauce & chicken broth. Bring just to boiling; remove from heat. Pour into shallow, 2 qt baking dish; let cool.

Meanwhile, wipe flank steak with damp paper towels. Trim off excess fat. Slice across the grain on the diagonal to make about 24 slices 1/4" thick.

Arrange steak slices in marinade; refrigerate, covered, 2 hrs or more.

Just before cooking, cut steak into 1 1/2 " squares.
Thread on 20 hibachi sticks, alternating steak squares with pineapple & kumquats.

Broil, on hibachi or in broiler, about 2 min per side. Serve at once.
Number Of Servings:
Number Of Servings:
20; 5 servings

 

 

 

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