Teriyaki marinade for beef.
| 4 | pounds chuck roast |
| 1/2 | cup vegetable oil |
| 1/4 | cup sesame oil |
| 1/4 | cup soy sauce |
| 1/4 | cup white wine |
| 2 | tbsp brown sugar |
| 1 | tbsp chopped fresh ginger |
| 1 | scallion, chopped |
| 1 | clove garlic, crushed |
Combine the vegetable and sesame oils, soy sauce, sherry, sugar, ginger, scallion and garlic until well mixed. Marinate beef (you can also use chicken or pork) for at least 2 hours at room temperature and for up to 8 hours chilled. Marinate salmon or swordfish for at least 1 hour at room temp and up to 3 hours chilled.Categories
Beef, Main Dish, Barbecue
| Nutrition Facts | ||||||
Serving Size 133.9g |
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Amount Per Serving |
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Calories 346 Calories from Fat
176 |
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% Daily Value* |
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Total Fat
19.6g 30%
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Saturated Fat
5.2g 26%
|
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Cholesterol
115mg 38%
|
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Sodium
300mg 13%
|
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Total Carbohydrates
1.8g 1%
|
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Dietary Fiber
0.1g 0%
|
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Sugars
1.2g |
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Protein
37.7g
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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