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Beef Teriyaki

1 1/2 pounds of trimmed beef loin, cut 
1/4 cup of soy sauce
1/4 cup of vegetable oil
2 tablespoons of dry white wine
1 teaspoon of sugar
1/2 teaspoon of ground ginger
1 Clove garlic, minced
1 tablespoon of cornstarch


Mix soy sauce, vegetable oil, wine, sugar, ginger, and garlic in large bowl. Stir in beef, coating thoroughly. Cover and refrigerate 1 hour. Drain beef, reserving marinade. Cook & stir beef in 10" skillet over medium heat stirring frequently until light brown. Add enough water to reserved marinade to measure 1/2 cup. Shake with cornstarch in tightly covered container. Stir gradually into beef. Heat to boiling, stirring constantly, reduce heat; simmer uncovered 5 minutes. Serve over hot rice.

 

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