TERIYAKI STEAK STRIPS

1/4 cup soy sauce
1 tablespoon minced onion
1 clove garlic, minced
1 tablespoon sugar
1 teaspoon fresh ginger root, minced OR 1/8 teaspoon ground ginger
1/4 cup dry white wine
1 pound round or sirloin steak, thinly sliced
2 tablespoons vegetable oil
hot cooked rice or noodles (to serve)

In a medium bowl, combine soy sauce, onion, garlic, sugar, ginger and wine. Stir to blend. Add steak; stir to mix. Cover and marinate for 1 hour at room temperature or in refrigerator several hours.

Drain meat thoroughly. Add oil to electric wok and preheat at 375 degrees F. Place half of meat in wok and stir-fry 1 1/2 minutes or until done. Push up side of wok.

Add remaining steak and stir-fry until done.

Reduce heat to warm for serving over rice or noodles.

Servings: 2-3

VARIATION:

TERIYAKI STEAK STRIPS WITH VEGETABLES

1 cup sliced celery
1 cup sliced mushrooms
1/4 cup diced green bell peppers
1 (6 ounce) can bamboo shoots, drained
1 tablespoon of water
1/2 tablespoon corn starch

Follow above recipe for Teriyaki Steak Strips. After meat is cooked, push up the side of the wok.

Add celery, mushrooms, and green bell peppers to juices in wok. Stir-fry at 375 degrees F for 1 1/2 to 2-minutes. Push up sides.

Add bamboo shoots. Stir to heat for about 30 seconds.

Combine all ingredients. Thicken juices with 1 tablespoon water mixed with 1/2 tablespoon cornstarch, if desired.

Servings: 4
Source: West Bend