Saturday, September 26, 2009

London Broil Teriyaki

Serves: 4

1 - 1 1/4 lb. piece London Broil, about 1 in. thick
1/2 c. soy sauce
3 T. sugar
1/2 t. ginger
1 clove garlic, minced
1 T. cornstarch
1/2 c. cold water
1/4 c. green onion, thinly chopped

Preheat broiler to high. In a small saucepan, combine soy sauce, ginger, sugar and garlic. Stir until sugar is dissolved. Remove 1/4 cup of sauce for basting. Place London broil on broiler rack and generously brush with basting sauce. Broil 4 inches from heat for 10 minutes. Turn and brush with remaining sauce. Broil an additional 5-6 minutes or until internal temperature reaches 155 degrees. While the meat is broiling, mix cornstarch with water and add to saucepan. Bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring occasionally until thickened, about 8-10 minutes. Stir green onions into sauce and serve over steak.

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Tips: London broil can be a tricky piece of meat to get right. If the outside of your meat gets a little overdone just cut that side off. London broil is usually a thick enough cut of beef that you won't lose much. As for this specific recipe, it was easy to put together and it was nice to have a sauce especially if you meat does turn out a bit dry. I served it with a boxed long-grain rice mix as a side dish and a salad. I also shared this recipe at Designs by Gollum's Foodie Friday.

Recipe adapted from a Time Life recipe card


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