Beijing Barbecue

  • Servings: 4
  • Rating:


  • 1/2 cup Kikkoman Teriyaki Baste & Glaze
  • 2 tablespoons tomato ketchup
  • 1 tablespoon dry sherry
  • 2 cloves garlic, pressed
  • 4 boneless tender beef steaks (rib eye or top loin),
  • about 3/4 inch thick


Combine teriyaki baste & glaze, ketchup, sherry and garlic; brush steaks thoroughly with mixture.

Place steaks on grill 4 to 5 inches from hot coals. Cook 5 minutes on each side (for medium-rare), or until desired degree of doneness, brushing frequently with remaining baste & glaze mixture. (Or, place steaks on rack of broiler pan. Broil steaks 5 minutes on each side, for medium-rare; brush occasionally with baste & glaze mixture.)