Beef Teriyaki and Vegetables
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INGREDIENTS 1 flank steak (about 1-1/2 pounds)
1/3 cup dry sherry
1/3 cup chicken broth
1/2 cup soy sauce
1 clove garlic, minced
1 teaspoon sugar
1 medium-size sweet potato
12 small mushrooms (about 1/4 pound)
1 sweet green pepper, cored and seeded
4 green onions
1 tablespoon vegetable oil
1 cup fresh bean sproutsPlace the steak in a shallow glass dish. To prepare the teriyaki sauce; stir together in a small bowl the sherry, chicken broth, soy sauce, garlic and sugar; pour about 2/3's of this sauce over the steak; marinate for 15 minutes. Reserve the remaining teriyaki sauce.
Peel the potato; slice very thin. Cut the mushrooms in half. Cut the pepper into 1-inch squares. Cut the green onions into 1-inch lengths. Arrange the vegetables on a tray.
Drain the steak, pat dry and broil 4 inches from the heat, 2 to 3 minutes on each side for rare. Keep warm.
Heat the oil in a wok or skillet; add the sweet potato slices and stir-fry for 1 minute; add the mushrooms, green pepper and green onions. Stir-fry for 2 to 3 minutes until crisp-tender. Stir in bean sprouts; stir-fry for 1 minute to heat through.
Slice the steak crosswise, on the diagonal, into thin slices. Arrange with the vegetables on a heated platter.
Serve with the reserved teriyaki sauce.
Makes 6 servings