Steak Teriyaki

Ingredients

60 ml beef broth
30 ml dry sherry
2 gr granulated sugar
1 gr pared ginger root
1 gr garlic
280 gr beef sirloin steak
1 gr cornstarch dissolved in
5 ml water in glass

Instructions

Broil steak 5 to 15 cm 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. Remove steak to cutting board and cut into 3 cm thick strips. Arrange on serving plate and top with remaining marinade. NOTE: FOR CHICKEN TERIYAKI--substitute chicken broth for beef broth and use skinned and boned chicken breasts instead of steak. Proceed according to the directions. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]