BEEF TERIYAKI Recipe #12

1/2 teaspoon ground ginger
1  clove garlic, minced 
1 1/4 pounds flank steak, scored
1/4 cup Karo dark corn syrup
1/4 cup soy sauce 
2 tablespoons dry white wine

In shallow dish stir together corn syrup, soy sauce, wine, ginger and garlic. 
Add steak, turning to coat. 
Cover; chill, turning occasionally, several hours or overnight. 
Broil 6 inches from heat, turning and basting once, about 8 minutes or until desired doneness. 
Slice diagonally across grain. 
Makes about 4 servings.

Chicken Teriyaki: 
Follow recipe for Beef Teriyaki. 
Substitute 2 whole chicken breasts, boned, skinned, cut in
1 1/2-inch cubes, for flank steak. 
Chill, turning occasionally, several hours or overnight. 
Thread chicken onto small skewers. 
Broil 6 inches from heat, turning and basting frequently, about 5 minutes or until chicken is tender and browned. 

Makes 4 servings.
Fish Teriyaki: 
Follow recipe for Beef Teriyaki. 
Substitute
2 (1-inch) salmon, snapper or halibut steaks for flank steak. 
Broil 6 inches from heat, turning and basting once, about 8 minutes or until fish flakes easily. 
Makes 2 to 3 servings.