- Combine teriyaki baste & glaze, ketchup, sherry and garlic; brush steaks thoroughly with mixture.
- Place steaks on grill 4 to 5 inches from hot coals. Cook 5 minutes on each side (for medium-rare), or until desired degree of doneness, brushing frequently with remaining baste & glaze mixture. (Or, place steaks on rack of broiler pan. Broil steaks 5 minutes on each side, for medium-rare; brush occasionally with baste & glaze mixture.)
Beijing Barbecue
ingredients
1/2 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons tomato ketchup
1 tablespoon dry sherry
2 cloves garlic, pressed
4 boneless tender beef steaks (rib eye or top loin),
about 3/4 inch thick
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
