Marinate thin slices of beef (round steak works great) overnight in homemade teriyaki sauce.
teriyaki sauce
4 ounces pineapple juice
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup of dry sherry
splash of olive oil
1 teaspoon dry ginger (fresh grated would be better)
few grinds of fresh black pepper
Heat the ingredients in a saucepan over a low heat until it simmers. Remove from heat and allow to cool to room temperature. I pour the cooled sauce into a large ziplock bag then toss in the beef and seal it. Shake it. Refrigerate it.
The next day, remove from fridge and drain the marinade into a bowl. Put the meat into a heated large skillet or wok with a little oil and some onions.
Most any vegetables you like go in, the hardest ones first (carrots, celery, bell pepper, bok choy, like that). Then I add about a cup of the marinade and cover the whole skillet with a mound of jullienned chard or cabbage, and crush a few garlic cloves over the whole mess. Put a cover on the pan and let it steam.
Serve over brown rice.
I enjoyed this with a nice glass of Ravenswood Zinfandel.
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