Chef Terry's Beef Teriyaki
A new twist of an old traditional; we use Smoky Hill
Hot Salsa instead of the traditional sake or sherry.
This appetizer can also be used in a main course meal
if desired.
Ingredients:
Meat:
2 lbs. of sirloin tip steak (or roast)
Sauce:
1/4 cup Smoky Hill Hot Salsa
1/4 cup Kikkoman Lite Soy Sauce
1 tsp sugar
2 tsp grated fresh gingerroot
Directions:
Cut the steak diagonally into strips 1/4 inch thick.
(For easier cutting, chill the meat in the freezer for 20
minutes.)
Take the salsa and place in a blender (or food processor)
and blend till there are no chunks of anything
left. You want this to be very runny (but do NOT add
any additional water). Combine the rest of the
sauce ingredients into your blender and mix until very
smooth. Marinate the meat in the sauce for 1-2
hours.
To cook, thread the beef strips onto skewers and grill
or broil them over high heat for 3 minutes. Liberally
brush the meat with sauce and cook on the other side
3-4 minutes. Serve hot.
Note: An added twist to this already delicious appetizer, go
Southwest and replace the Hot Salsa with
Smoky Hill Barbeque Salsa.