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Restaurant Tokyo Beef Teriyaki
2 1/2 C. warm water
3 T. granulated sugar
2 T. packed brown sugar
4 T. soy sauce
1 t. white wine
1 t. garlic powder
1 t. Hon-dashi (Japanese fish soup stock, available at Asian food stores)
1/2 C. hot water mixed with 1 tablespoon cornstarch
2 to 3 T. vegetable oil to stir-fry
8 C. thinly sliced fresh napa cabbage
1/2 C. thinly sliced carrots
1/2 C. thinly sliced onions
1/2 C. thinly sliced green bell pepper
1/2 C. thinly sliced zucchini, unpeeled
1 to 2 lbs. grilled beef such as sirloin, cut in cubes
To make sauce, combine warm water, sugars, soy sauce, wine, garlic powder and Hon-dashi. Mix well. Bring to boil and boil 30 seconds. Add 1/2 cup hot water that has been mixed with cornstarch. Return to boil, then boil another 30 seconds. Set aside but keep warm.
Heat oil in wok or large skillet. Combine vegetables and add to wok. Stir-fry over high heat until just tender, 5 to 10 minutes. When done, drain off any excess liquid.
Immediately add cooked beef and heat through, stirring frequently. Add reserved sauce and heat through, if needed. Serve immediately with rice.
Makes 4 to 5 servings.
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