Recipe - Teri-Beef

Shoyu (soy sauce)
Sugar
Ginger root
Thin cut or sliced up beef
Garlic
Papaya (optional)

From: Judith Pirie judith@ALOHA.NET

Date: Fri, 28 Jun 1996 12:13:59 1000
Submitted by: Maren Maren@Jach.Hawaii.edu

Organization: UK/Canada/Netherlands Joint Astronomy Centre, Hilo, HI

Procedure: Take about same amounts of shoyu and sugar, put in pot on stove.
Slice ginger root (thin), maybe about 1/3 as much as the other 2, and put
in while heating up (saves time), stir lots an' lots while heating,
otherwise will burn, put optional papaya in (no matter if ripe, is ok; if
you buy cheap meat the papaya may not be optional, papaya contains the
stuff that meat tenderizer is made from) when boils and sugar is dissolved
turn off, let cool down some and put in beef. Let beef soak over night (or
how long you want). You can barbeque this or bake or panfry. Can also make
with chicken and I have sometimes only left it to soak for about One half hour.

Note: You make TeriChicken the same way using chicken pieces, thighs are
best.

EATL Digest 27 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.