Ingredients
- 10 oz beef sirloin steak (boneless)
- 1/4 c beef broth (canned)
- 2 tb dry sherry
- 1 tsp water in glass
- 1/2 ts granulated sugar
- 1/4 ts pared ginger root (minced)
- 1/2 ts cornstarch dissolved in
- 1/8 ts garlic (minced fresh)
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. Remove steak to cutting board and cut into 1-inch 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]
