Teri-beef
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| Shoyu, soy sauce | ||
| Sugar | ||
| Ginger root | ||
| Thin sliced beef | ||
| Garlic | ||
| Papaya, optional |
INSTRUCTIONS
From: Judith Pirie <judith@ALOHA.NET> Date: Fri, 28 Jun 1996 12:13:59 -1000 Submitted by: Maren <Maren@Jach.Hawaii.edu> Organization: UK/Canada/Netherlands Joint Astronomy Centre, Hilo, HI Procedure: Take about same amounts of shoyu and sugar, put in pot on stove. Slice ginger root (thin), maybe about 1/3 as much as the other 2, and put in while heating up (saves time), stir lots an' lots while heating, otherwise will burn, put optional papaya in (no matter if ripe, is ok; if you buy cheap meat the papaya may not be optional, papaya contains the stuff that meat tenderizer is made from) when boils and sugar is dissolved turn off, let cool down some and put in beef. Let beef soak over night (or how long you want). You can barbeque this or bake or panfry. Can also make with chicken and I have sometimes only left it to soak for about 1/2 hour. Note: You make Teri-Chicken the same way using chicken pieces, thighs are best. EAT-L Digest 27 June 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1090.3mg
Potassium: 166.3mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 3.4g