Recipe - Teriyaki Fondue With Beansprout Salad

2 pound Fillet steak
3 teaspoon Light soft brown sugar
One half cup Soy sauce
6 tablespoon Dry sherry
2 Cloves garlic; crushed
1 teaspoon Ground ginger

BEANSPROUT SALAD
1 small Head chinese leaves
8 ounce Fresh beansprouts
1 Red pepper; seeded and
finely cut or sliced up
3 Green onions; chopped
6 tablespoon Sunflower oil
1 tablespoon Wine vinegar

1. Cut steak into think strips 1/2" wide and 4" long. 2. Put 1 teaspoon of
sugar and 2 tablespoons of soy sauce into a bowl and set aside. 3. In a
large bowl combine remaining sugar and soy sauce sherry garlic and ginger.
Add strips of meat and leave to marinate for one hour. 4. Weave the strips
of meat onto 2024 bamboo skewers ready for cooking in the hot oil. 5.
Shred the Chinese leaves and put into a bowl with beansprouts, red pepper,
and green onions. 6. Add oil to reserved sugar and soy sauce then whisk in
vinegar and pour over salad. Toss lightly together.

Formatted and Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 173 by RecipeLu
recipelu@geocities.com on Oct 28, 1997