| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Baltimore | Meat | 6 | Servings |
INGREDIENTS
| 2 | lg | Sirloin steaks; 1 inch thick |
| 3 | lb | Beef tenderloin; cubed |
| 2 | tb | Shredded fresh ginger root |
| 1 | Clove garlic; minced | |
| 1/3 | c | Sugar |
| 1/4 | ts | MSG |
| 1/2 | c | Peach nectar |
| 1/2 | c | Soy sauce |
INSTRUCTIONS
TERIYAKI SAUCE Marinate whole steaks or tenderloin cubes in a glass or ceramic container w/ Teriyaki Sauce. (Do not use aluminum or it will impart a metallic taste.) Cover & refrigerate 8-10 hrs., turning the meat occasionally. Strain the sauce Charcoal grill, broil or pan-fry the steaks (or thread cubes of meat on a skewer & grill) until the desired degree of rareness has been achieved. Warm the sauce & serve it over the steaks. SAUCE: Combine all ingredients for sauce. Warm before serving. CHESAPEAKE RESTAURANT N. CHARLES ST.; BALTIMORE WINE: POMMARD,1977 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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