Prepare ahead: Make the sauce by warming mirin or sherry over moderate heat, then add soy sauce and chicken stock. Pour sauce into bowl and cool to room temperature. To make glaze: Combine teriyaki sauce and sugar in stainless steel saucepan. Bring to boil, then reduce heat to low. Stir cornstarch, water mixture into sauce. Cook, stir- ring constantly, until thickened to clear syrupy glaze. To cook: Preheat broiler, hibachi or charcoal grill. Dip beef in sauce. Broil 2-inches from heat for 1 minute on each side or until lightly brown. To serve: Slice into 1-inch wide strip. Spoon glaze over meat. Sincerely Diane. @ ; ^ ) "I may not be healthy or wealthy or wise I may not have dreamy, mysterious eyes I may not wear cloths from a French fashion book But Im never lonely-for boy I can cook?" Theme Week November 8-14 Chinese & Japanese Recipes Cookies & Pies for the Holidays Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 244 by "Diane Geary" on Nov 11, 1997