In a mixing cup, combine the 100% fruit juice, broth, soy sauce, mirin, garlic, and ginger. Add about 8 grinds of black pepper.
Pour the Teriyaki Sauce into a 1-gallon resealable plastic freezer bag and add the oil. Add the desired beef, seal, and marinate at room temperature for 30 minutes.
Discard the marinade after using.
Stir-Fry Sauce
For a stir-fry sauce, do not use the oil, but mix in the cornstarch.
Add to the wok at the end, cooking just until the sauce thickens to coat the other ingredients, 60-90 seconds.
This sauce keeps, covered in the refrigerator, for 2 days.
Notes
Nutritional Information PER SERVING (1 Tbsp): 70 calories, 7 g fat (<1g saturated fat), 3 g carbohydrate, 0 g protein, 0 g dietary fiber, 95 mg sodium.