• 1 lb skirt beef steak
  • 1 cup 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

To make Teriyaki beef, first cut the skirt steaks into 1″ cubes and combine all above ingredients in mixing bowl. Mix thouroughly and let it marinate for at least 30 minutes at room temp. Then, refrigerate until needed.

When ready to cook, separate just the beef from the marinade and save everything else. In a wok, heat up about a 1/4″ of olive oil and add the beef and cook until it’s 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 marinade to beef and vegetables.

Lastly, cook over a low flame to slightly boil. Serve the Teriyaki beef over rice with wonton noodles around edge of plate (or pasta bowl)