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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (173g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 163 (56%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 66.6mg||20 %|
|Sodium 171.5mg||6 %|
|Potassium 463.4mg||12 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.8g|
|Protein 29.1g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 290
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