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Recipe for :

Teriyaki Beef

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

To find out the basic requirements for making Teriyaki have a look at Japanese Teriyaki under Tips,etc.

"The word, teriyaki is a combination of two Japanese words "teri" and "yaki." Teri means luster and yaki means grill or broil".


1 lb approx skirt beef steak
1 cup teriyaki sauce
2 tablespoons soy sauce
1/2 tsp. ground ginger
1 tsp. ground black pepper
1/2 tsp. fresh minced garlic
2 tbs. oyster sauce
1 tbs. black bean sauce
1/4 cup sesame oil
4 oz onion (1/4" julienne)
6 oz broccoli florets


  • Cut skirt steaks into 1" cubes and combine all above ingredients in mixing bowl.
  • Mix thoroughly and let marinate for at least a half hour at room temperature. Refrigerate until needed.
  • When ready to cook, separate beef only from marinade (save everything else).
  • In a wok, heat up about a 1/4" of olive oil.
  • Add beef and cook until three-quarters done.
  • Add marinated vegetables (broccoli and onion).
  • Cook until beef is done, then add approximately 1 cup (or as much as desired) of marinate to beef and veggies.
  • Cook over low flame to slight boil.
  • Serve over rice with wonton noodles around edge of plate (or pasta bowl)

Serves 2

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".