| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Beef, Grill |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef flank steak |
| 1/4 |
c |
Dry sherry |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Water |
| 2 |
tb |
Lemon juice, fresh |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Ginger-root, grated |
| 1 |
|
Garlic clove, minced |
INSTRUCTIONS
Freeze steak for 20 minutes or until firm. With sharp knife, slice
across the grain into 1/4" thick diagonal slices. Arrange slices in
shallow baking dish. Combine remaining ingredients; pour over meat. Cover;
refrigerate several hours or overnight.
About 45 minutes before cooking, light the fire. Place grill 4" above
the coals. Drain meat, reserving marinade. Gently lay strips across
grill. Cook 3-4 minutes, turning once and basting with reserved marinade.
NOTE: If available, use hinged grilling rack, which will make it easier
to turn meat.
Posted to MealMaster Recipes List, Digest #154
Date: Sun, 02 Jun 1996 20:10:08 -0700
From: "KathyD (Kat)" <hotgrl@primenet.com>
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