Steak Teriyaki
Serves 4 as an Appetizer
Ingredients
- 4 large, thin slices flank steak
- 1 tbsp water
- pinch of baking soda
- 1 tbsp cornstarch
- ½ tsp salt
- ½ tsp white pepper
- 2 tbsp shaoxing wine or cooking sherry
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1 tbsp sugar
- 2 tbsp hoisin sauce
- 1 tbsp light soy sauce
- ½ tbsp corn oil
- ½ tsp MSG (optional)
To Serve
- duck sauce (optional)
Equipment
- bamboo skewers, soaked 1 hour
How-to
- Mix together water, cornstarch and baking soda. Pour over flank steak and turn pieces to coat in mixture evenly
- In a small dish, mix together remaining marinade ingredients
- Add flank steak, turn to coat all sides completely
- Thread soaked bamboo skewers through each piece of meat
- Cover and let marinade in refrigerator for 6 hours to overnight
- Preheat oven to broil
- Place pieces of marinated steak on an oven-proof dish and broil for 2½ minutes on the first side. Carefully flip the meat and broil the remaining side for 2½ minutes
- Remove skewers and serve with duck sauce on side (optional)