Tokyo Beef Teriyaki
List of Ingredients
2 1/2 cups warm water
3 tablespoons granulated sugar
2 tablespoons packed brown sugar
4 tablespoons soy sauce
1 teaspoon white wine
1 teaspoon garlic powder
1 teaspoon Hon-dashi (Japanese fish soup stock, available at Asian food stores)
1/2 cup hot water mixed with 1 tablespoon cornstarch
2 to 3 tablespoons vegetable oil to stir-fry
8 cups thinly sliced fresh napa cabbage
1/2 cup thinly sliced carrots
1/2 cup thinly sliced onions
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced zucchini, unpeeled
1 to 2 pounds grilled beef such as sirloin, cut in cubes
Cooked rice
Recipe
To make sauce, combine warm water, sugars, soy sauce, wine, garlic powder and Hon-dashi. Mix well. Bring to boil and boil 30 seconds. Add 1/2 cup hot water that has been mixed with cornstarch. Return to boil, then boil another 30 seconds. Set aside but keep warm.
Heat oil in wok or large skillet. Combine vegetables and add to wok. Stir-fry over high heat until just tender, 5 to 10 minutes. When done, drain off any excess liquid.
Immediately add cooked beef and heat through, stirring frequently. Add reserved sauce and heat through, if needed. Serve immediately with rice. Makes 4 to 5 servings.
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