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Hot Oil: Teriyaki Fondue

Source of Recipe

Sharon Curtis


List of Ingredients

2lb fillet steak
3 teasppons light soft brown sugar
4 fl oz / 1/2 cup soy sauce
6 tablespoons dry sherry
2 cloves garlic crushed
1 teaspoon ground ginger

Excellent Served With: Beansprout Salad
1 small head Chinese leaves
8 oz fresh beansprouts
1 red pepper (capsicum) seeded and finely sliced
1/2 bunch spring onions shredded
6 tablespoon sunflower oil
1 tablespoon wine vinegar



Recipe

Cut steak into think strips 1/2" wide and 4" long.

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

To prepare the salad shred the Chinese leaves and put into a bowl with beansprouts pepper (capsicum) and spring onions. Add oil to reserved sugar and soy sauce then whisk in vinegar and pour over salad. Toss lightly together.

Serves 4-6