| 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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