Teriyaki fondue

6 servings

Ingredients

Quantity Ingredient
2 pounds Fillet steak
3 teaspoons Sugar, brown, light
½ cup Soy sauce
1 small Bok choy, head
8 ounces Fresh beansprouts
1 Thai chile, seeded & finely sliced
6 tablespoons Dry sherry
2 Garlic clove; crushed
1 teaspoon Ginger, ground
½ bunch Scallions; shredded
6 tablespoons Sunflower oil
1 tablespoon Wine vinegar

Directions

BEAN SPROUT SALAD

Cut steak into thin strips ½" wide and 4" long.

Put 1 teaspoon of sugar and 2 tablespoons of soy sauce into a bowl and set aside. In a large bowl, combine remaining sugar and soy sauce, shao xing, garlic, and ginger. Add strips of meat and leave to marinate for 1 hour. Weave the strips of meat onto 20-24 bamboo skewers ready for cooking in the hot oil.

TO prepare the salad, shred the bok choy and put into a bowl with bean sprouts, chile, and scallions. Add oil to reserved sugar and soy sauce, then whisk in vinegar and pour over salad. Toss lightly together.

From: sharon@... (Sharon Curtis) found on rec.food.recipes Stephanie da Silva (arielle@...), moderator

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