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Beef Teriyaki


2 lb Flank Steak (about 2 large steaks)
1 c Dry White Wine
1/2 c Low-Sodium Soy Sauce
2 tb Onion, minced
1 Garlic Clove, minced
1 tb Lemon Juice, freshly squeezed
2 tb Honey
10 1/2 oz Can Beef Broth, unsalted or:
1 c Homemade beef broth
1 ts Ginger Root, minced or grated


Slice steaks diagonally across the grain into 1/2 x 1 inch strips and place in a shallow pan or large bowl.

Mix remaining ingredients and pour over meat.

Let marinate 1 to 2 hours,turning 3 or 4 times.

Thread strips on skewers and grill until meat reaches desired degree of doneness.