Steak Teriyaki, And Chicken Teriyaki

By : W. W.'s New International Cookbook, page 225

4 & 6 Points per serving

1/4 cup beef broth -- canned

2 tablespoons dry sherry

2 tablespoons low sodium soy sauce

1/2 teaspoon sugar

1/4 teaspoon ginger root -- pared and minced

1/8 teaspoon fresh garlic -- minced

10 ounces boneless beef sirloin steak

1/2 teaspoon cornstarch -- dissolved in 1 teaspoon water

1. In glass or stainless-steel bowl combine broth, sherry, soy sauce, sugar, ginger, and garlic, stirring to dissolve sugar; add steak and turn several times to coat with marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.

2. Transfer steak to rack in broiling pan and set aside. Pour marinade into small saucepan and cook over high heat until mixture comes to a boil; stir in dissolved cornstarch. Reduce heat to medium and cook, stirring frequently, until mixture is clear and thickened, 5 to 10 minutes. Reduce heat to low and keep warm.

3. Broil steak 5 to 6 inches from heat source for 4 to 5 minutes; turn steak over, brush with 2 tablespoons marinade, and broil for 4 to 5 minutes longer or until done to taste.

4. Remove steak to cutting board and cut into 1-inch thick strips. Arrange on serving plate and top with remaining marinade. FOR CHICKEN TERIYAKI--substitute chicken broth for beef broth and use skinned and boned chicken breasts instead of steak. Proceed according to the\par directions.

Serving Size (1/2 recipe)

According to the cookbook: With beef: Per Serving: 274 Calories, 9g Fat, ?g Fiber Selections: 4 P, 30 Opt. Cal. Points: 6

With chicken: Per Serving: 198 Calories, 2g Fat, ?g Fiber Selections: 4P, 30 Opt. Cal. Points: 4