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TERIYAKI BEEF



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


Cut skirt steaks into 1" cubes and combine all above ingredients in mixing bowl. Mix thouroughly and let marinate for at least a half hour at room temp. Refrigerate until needed.
When ready to cook: seperate beef only from marinade (save everything else). In a wok, heat up about a 1/4" of olive oil. add beef and cook 3/4 done. Add marinated vegetable (broccoli and onion).
cook until beef is done, then add approximately 1 cup (or as much as desired) of marintate to beef and veggies. Cook over low flame to slight boil. Serve over rice with wonton noodles around edge of plate (or pasta bowl)













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