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Stuffed Steak Teriyaki


2 lb. boneless steak - in one piece

1/2 cup soy sauce

1/4 cup cooking oil

2 Tbsp honey

2 Tsp dry mustard

1 Tsp grated green ginger

1 clove garlic - crushed

1 cup water

1 medium carrot - grated (1/2 cup)

1/2 cup uncooked long grain rice

1/2 cup sliced water chestnuts

1/4 cup sliced shallots


Cut a pocket the full length and width of the steak, cutting up to but not through the edges so the steak remains connected on three sides.

For marinade
Combine soy sauce,oil, honey,dry mustard,green ginger and garlic.

Place meat into a clear plastic bag and pour marinade into pocket and over meat.

Close bag and let stand at room temperature for about 30 minutes, turning bag occasionally.

For stuffing
In a small saucepan combine water,carrot,rice,water chestnuts and shallots.

Bring to boil,reduce heat,cover and simmer about 8 minutes or until rice is cooked.

Remove from heat.

To finish
Remove meat from marinade and reserve marinade.

Stir 1/4 cup of marinade into stuffing then spoon stuffing into pocket in meat.

Secure with small skewers or wooden toothpicks.

Place meat in a shallow roasting pan and cover with foil.

Bake at 375 for about 1 hour or until meat is cooked,brushing occasionally with the reserved marinade.

To serve, slice meat diagonally across the grain, brush with additional marinade just before serving.