| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Asian |
Beef, Marinades |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Porterhouse steaks about 1-to-1 1/4-lb each |
|
|
Freshly ground black pepper |
| 1 |
tb |
Dark soy sauce |
| 2 |
tb |
Light soy sauce |
| 2 |
tb |
Oyster sauce |
| 1 |
tb |
Chili bean sauce or paste |
| 1 |
tb |
Sugar |
| 1 |
tb |
Fish sauce |
| 1 |
tb |
Rice wine |
| 2 |
ts |
Sesame oil |
INSTRUCTIONS
MARINADE
Date: Wed, 22 May 1996 07:30:26 -0700
From: cstarz@teleport.com (Carey Starzinger)
BRING THE STEAKS to room temperature. Sprinkle with the freshly ground
black pepper. In a medium-sized bowl, mix all the marinade ingredients
together and spread this evenly over each side of the steaks. Allow to sit
and marinate at room temperature for at least 1 hour. Approximately 40
minutes before you are ready to cook, make a charcoal fire and, when the
coals are ash white, grill the steaks on each side for about 5-to-10
minutes, depending on their thickness and your taste.
Posted to MealMaster Recipes List, Digest #143
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