2 lbs Top Round Steak
Tops of two scallions sliced in thin strips
2 T Butter
1 t Garlic Powder
Salt and Pepper to taste
1/3 bottle Teriyaki Sauce
Cut steak into thin, bite size strips. Throw in a pan with scallions, butter and garlic. Season to taste with salt and pepper. Drain any excess liquid from steak. When steak is cooked to your liking, add Teriyaki sauce, stir around to heat through and serve.
I made this on a Monday and again on Friday because my son requested it. For some reason the steak felt heavy when I pulled it out of the package. Which to me, meant that it was going to be tough. Not sure if it would have been but didn't want to take any chances so I used my meat mallot and gave it a few whacks to soften it up. I also sprinkled meat tenderizer on both sides before cutting. If you use meat tenderizer you will most likely NOT need any salt. Cook the same as above and it was melt in your mouth tender.

See finished product on the Shrimp Sauce post.
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