Beef Teriyaki Preparation
Whisk soy sauce, sugar, wine, ginger, garlic, cornstarch and red pepper together and set aside.
Heat oil in pan. Brown half of the meat about 5 min. Set aside and brown the other half. Set all aside when done
Stir soy sauce mixture and add to skillet with meat drippings. Simmer for 2 minutes.
Return meat to skillet and toss until heated through. Sprinkle with the sesame seeds and scallions. Serve over the rice.
Per Serving (excluding unknown items): 2779 Calories; 190g Fat (61.9% calories from fat); 140g Protein; 124g Carbohydrate; 3g Dietary Fiber; 507mg Cholesterol; 8599mg Sodium. Exchanges: 1/2 Grain(Starch); 18 1/2 Lean Meat; 3 1/2 Vegetable; 28 Fat; 6 1/2 Other Carbohydrates.
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