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Beef Teriyaki


2 lb. flank steak (about 2 large steaks)
1 cup dry white wine
1/2 cup soy sauce
2 tablespoons onion, minced
1 garlic clove, minced
1 tablespoon lemon juice, freshly squeezed
2 tablespoons honey
1 (10-1/2 oz.) can beef broth, -or-
1 cup homemade beef broth
1 teaspoon ginger root, grated


Slice steaks diagonally across the grain into 1/2x1-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.

Makes 12 servings

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