Teriyaki Steak Strips

Teriyaki Steak Strips tat I learnt to do in Chicago from one of the families I lived with.


INGREDIENTS

1. 1/4 cup soy sauce
2. Half of an onion minced. 
3. 2 clove garlic minced.
4. 2 tablespoon of white sugar.
5. 1 tablespoon of fresh ginger root, minced OR 1/8 tsp ground ginger.
6. 1/4 cup white wine or beer or apple juice. 
7. 500 grms. of beef thinly sliced.
8. Spinach to acompany.

STEPS

1. Combine soy sauce, onion, garlic, sugar, ginger, and wine. Mix  evenly blended.

2. Place meat in large bowl and pour marinade over meat. Let set at room temperature, covered, for 2 to 3 hours, or 1, or overnight in the refrigerator.


3. Drain meat thoroughly (I don't always do this). Pour oil in Wok or fryin pan and preheat, uncovered, on high about 3-4 minutes.

4. Place about 1/4 of steak in oil and stir-fry for 2 minutes or unitl tender. Push cooked steak strips up side of wok (or remove from pan) and repeat with remaining steak. (I usually cook for a bit longer, but it you cook it too long, it gets dry.) 

Serve over rice or noodles. 

We cooked a little of frozen spinach with this, with some butter on frying pan and worked wonders. Obviously this is not the meat to do this recipe with, but may I remind you we are quarantined?