Teriyaki steak chesapeake

6 Servings

Ingredients

Quantity Ingredient
2 larges Sirloin steaks; 1 inch thick
3 pounds Beef tenderloin; cubed
2 tablespoons Shredded fresh ginger root
1 Clove garlic; minced
⅓ cup Sugar
¼ teaspoon MSG
½ cup Peach nectar
½ cup Soy sauce

Directions

TERIYAKI SAUCE

Marinate whole steaks or tenderloin cubes in a glass or ceramic container w/ Teriyaki Sauce. (Do not use aluminum or it will impart a metallic taste.) Cover & refrigerate 8-10 hrs., turning the meat occasionally.

Strain the sauce Charcoal grill, broil or pan-fry the steaks (or thread cubes of meat on a skewer & grill) until the desired degree of rareness has been achieved. Warm the sauce & serve it over the steaks. SAUCE: Combine all ingredients for sauce. Warm before serving.

CHESAPEAKE RESTAURANT

N. CHARLES ST.; BALTIMORE

WINE: POMMARD,1977

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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