| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Sauce | 1 | Servings | |
INGREDIENTS
| 1/2 | -(up to) | |
| 3/4 | c | Soy sauce |
| 1/2 | c | Water |
| Sugar to taste; start with 1 Tbsp (up to) | ||
| 4 | Cloves garlic peeled and crushed |
INSTRUCTIONS
From: rbparker@henning.cfa.org (Ron Parker) Date: Sun, 14 Jul 1996 15:59:36 -0600 Andrea and Marjorie have entered their soy-sauce meat marinades in the milleu. Here are two much simpler ones that I use. Both with marinate at 2 pound steak to serve 4-6 depending on how carnivorous the eaters are. I use flank steak for these, but any steak or pieces of tender meat for skewering can be used. For either marinade: Score both sides of steak in a diamond pattern with a sharp knife. Mix ingredients with the steak in a ziplock freezer bag. Press to expel air and let meat marinate from 2-24 hours. Preferably cook on a grill over coals or electric heat, turning once, to the desired degree of doneness. I don't baste the meat with the marinade because it is already pretty salty, but that is a taste thing. Slice in thin (1/8-1/4 inch) slices across the grain. This is just as good room temp as hot - a consideration for shabbat? JEWISH-FOOD digest 257 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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