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.
find out the basic requirements for making Teriyaki
have a look at Japanese
Teriyaki under Tips,etc.
word, teriyaki is a combination of two Japanese words
"teri" and "yaki." Teri means luster and yaki means
grill or broil".
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
skirt steaks into 1" cubes and combine all above ingredients
in mixing bowl.
thoroughly and let marinate for at least a half hour
at room temperature. Refrigerate until needed.
ready to cook, separate beef only from marinade (save
a wok, heat up about a 1/4" of olive oil.
beef and cook until three-quarters done.
marinated vegetables (broccoli and onion).
until beef is done, then add approximately 1 cup (or
as much as desired) of marinate to beef and veggies.
over low flame to slight boil.
over rice with wonton noodles around edge of plate
(or pasta bowl)
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.
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.
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.
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.
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".