| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Fresh gingerroot; shredded, (2 Tbsp) |
| 1 |
|
Clove garlic; minced |
| 1/3 |
c |
Sugar |
| 1/2 |
c |
Peach nectar |
| 1/2 |
c |
Soy sauce |
|
|
Steak to serve 4 to 8 people |
INSTRUCTIONS
This is from The Chesapeake Restaurant in Baltimore, Maryland.
Combine ingredients in small bowl (glass or ceramic.) Cover and refrigerate
for 8 to 10 hours. Stir occasionally. Strain sauce. Cover and keep
refrigerated forup to 2 to 3 weeks. warm and serve hot over steaks.
Makes 1 1/4 cups. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Sherilyn Schamber <sherschm@concentric.net> on Aug 14, 1997
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