1/4 c. soy sauce
1/4 c. vegetable oil
2 tbsp. dry white wine
1 tsp. sugar
1/2 tsp. ginger
1 clove garlic, minced

Beef Teriyaki - Use 1 1/2 pounds boneless beef top loin or sirloin steak. Trim fat and cut beef across grain into 1/8 inch slices. Stir beef in marinade; cover and refrigerate 1 hour. Drain beef, reserving marinade.

Cook and stir beef in 10-inch skillet over medium heat, stirring frequently, just until beef is light brown, about 5 minutes. Add enough cold water to reserved marinade to measure 1/2 cup.

Shake marinade-water mixture with 1 tablespoon cornstarch in tightly covered container. Slowly add to beef in skillet; heat to boiling, stirring constantly. Reduce heat; simmer uncovered 5 minutes. Serve beef mixture over hot rice. Also excellent marinade for chicken, pork chops or turkey prior to grilling.