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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Teriyaki marinade. I usually use it for shish kabobs, also makes good stir fry. I tend to go light on the honey and heavy on the garlic. Ingredients:
1/2 cup soy sauce |
1/4 cup salad oil |
2 tablespoons honey |
2 teaspoons ground ginger |
2 teaspoons dry mustard |
6 garlic cloves, sliced |
3 green onions, sliced |
1 1/2 lbs beef or 1 1/2 lbs poultry |
Directions:
1. Combine everything that's not meat. Mix well.
2. Add meat. If whole poke holes with fork so the teriyaki penetrates. I think the best flavor is from chunks.
3. Let stand 24 hours in fridge. Sometimes I let it go longer. The longer the better as long as it doesn't start decaying.
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