Teriyaki Fondue Recipe
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupGourmet
Ingredients
| 2 lbs. lean beef tenderloin or sirloin | ||
| Brown sugar | 1 Tablespoon | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| Dry sherry | 6 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Ground ginger | 1 Teaspoon | |
| 1 small head | ||
| Chinese cabbage | ||
| 8 oz. bean sprouts, roots trimmed | ||
| Red bell pepper | 1 To taste, finely sliced (Bean Sprout Salad:) | |
| Green onions | 6 , shredded (Bean Sprout Salad:) | |
| Sunflower oil | 6 Tablespoon (Bean Sprout Salad:) | |
| Wine vinegar | 1 Tablespoon (Bean Sprout Salad:) | |
Directions
Cut meat in thin strips 1/2 inch wide and 4 inches long.
Put 1 teaspoon brown sugar and 2 tablespoons soy sauce in a small bowl and set aside.
In a large bowl combine remaining brown sugar and soy sauce with sherry, garlic and ginger; add meat and marinate 1 hour.
Spear meat on bamboo skewers.
To prepare salad, shred Chinese cabbage and put in a salad bowl with bean sprouts, red bell pepper and green onions.
Add sunflower oil to reserved sugar and soy sauce mixture and beat in vinegar.
Pour over salad and toss together.
Put 1 teaspoon brown sugar and 2 tablespoons soy sauce in a small bowl and set aside.
In a large bowl combine remaining brown sugar and soy sauce with sherry, garlic and ginger; add meat and marinate 1 hour.
Spear meat on bamboo skewers.
To prepare salad, shred Chinese cabbage and put in a salad bowl with bean sprouts, red bell pepper and green onions.
Add sunflower oil to reserved sugar and soy sauce mixture and beat in vinegar.
Pour over salad and toss together.
Chef
