Monica's Beef Teriyaki
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 1⁄2 lbs sirloin tip roast, cut into thin bite size pieces
- 1 medium onion, sliced
- 1 clove garlic, sliced lengthwise
- 1 (1 inch) piece gingerroot, peeled and shredded
- 1 cup soy sauce
- 1 cup sherry wine
- 2 teaspoons sugar
- 2 teaspoons olive oil
- 1⁄4 cup water
- 1 teaspoon cornstarch, dissolved in the water
directions
- Put cut sirloin pieces in a 13x9 glass baking dish or other flat non-metal dish.
- Cover meat in order starting with sugar, then garlic slices, shredded ginger and finally onion.
- Combine soy sauce and sherry and pour over meat.
- Let stand at room temperature for 2 to 3 hours.
- Remove meat; strain marinade and set aside.
- Heat oil and add meat, cooking until no longer red; add marinade and bring to a boil.
- Add cornstarch to thicken.
- Serve over rice.
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Reviews
-
This recipe is a winner; I will definitely make it again and again. My teenage son had 3 helpings! I marinated this in the fridge instead of on the counter (but brought it to room temperature before cooking it), and chose not to discard the onion but instead sauteed it with the beef. I also used 4 (small) garlic cloves instead of one, mincing it instead of slicing. Next time I will use more cornstarch so it is a little thicker. It was very easy to prepare and it cooks up very quickly; as well, the sherry taste is particularly nice. Thanks; it's a real keeper.
RECIPE SUBMITTED BY
Sue Gifford
United States
I live in Minnesota and own my own business - I am a manufacturers sales representative.
Since I travel some and my husband travels a fair amount in his job, I love to cook to
unwind and bring the family together over a home cooked meal. When one or the other
is traveling, left-overs work great! Since I like to try new recipes in addition to the old family
stand-by's my 6 year old loves to be in charge of labeling the new ones "keepers" or "throwers."