Title: Steak teriyaki (and chicken teriyaki)
 Categories: Japanese, Beef
      Yield: 2 Servings
 
    1/4 c  Canned beef broth
      2 tb Each dry sherry and
           -reduced-sodium soy sauce
    1/2 ts Granulated sugar
    1/4 ts Minced pared ginger root
    1/8 ts Minced fresh garlic
     10 oz Boneless beef sirloin steak
    1/2 ts Cornstarch dissolved in 1
           -tsp water
 
  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.
  
  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.
  
  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] Posted by Fred Peters.