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Steak Teriyaki

These were perfect.  I spent quite a bit of dough on the steak so I knew it would be good.  The steak was marinaded overnight in Vincent’s Sweet and Sour Sauce with soy sauce, sherry and honey added.  It was full of flavour and perfectly tender.  I could eat some more of these right now (it is 10am…).  Definitely something to make again, I do love it when most of the preparation can be done the night before…

Recipe from: The Beverly Hills Cookbook (formerly known as the Vincent Price International Cooking Course?)

About Jenny Hammerton

I am a film archivist living in London, making film star fodder and writing about movie stars and their recipes in my spare time. My main website is at - over there I record my attempts to cook the favourite dishes of the greatest film stars of Hollywood's Golden Era - 10 years of nonsense and counting!

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