Chef Myron’s Premium Teriyaki Sauce
Slice 8 – 10 oz. tender cut of beef such as sirloin strip, tenderloin or flank steak across the grain in 2″ X 1″ X 1/4″ thick slices. Marinate a few min. to 1 hr. in 2-3 Tbs. CHEF MYRON’S PREMIUM TERIYAKI SAUCE. Drain and reserve any extra sauce.
Dust and mix with some corn starch. Mix 2 tsp. corn starch with warm water until a smooth cream consistency. Cut & trim pea pods or Bok choi in 1-2″ lengths (include leaves in bok choi). Have 1/2 cup of chicken stock ready.
In a wok or deep frying/saut pan heat 2-3 Tbs. peanut or vegetable oil to almost smoking. Add beef (carefully), turn and toss gently with spatula until just browned. Remove to a bowl draining as much of the oil as possible.
Toss vegies into wok keeping heat high (add some minced garlic if you want), and stir fry 1 min. Add chicken stock and left over CHEF MYRON’S TERIYAKI from marinade or 1-2 Tbs. if there’s none leftover. Cover just until stock comes to a boil. Stir cornstarch paste and add in thin stream stirring to desired thickness (about like your mother’s gravy).
Add beef and optionally some wedges of plumb vine ripened tomato, (it’s that time of year). Serve immediately with steamed rice.