Posted by: Nancy K 11-13-99 6:35 AM
Teriyaki Fondue
2 lb. fillet steak
3 teaspoons light soft brown sugar
4 fl. oz. / 1/2 cup soy sauce
6 tablespoons dry sherry
2 cloves garlic crushed
1 teaspoon ground ginger
Bean sprout Salad:
1 small head Chinese leaves
8 oz. fresh bean sprouts
1 red pepper (capsicum) seeded and finely sliced
1/2 bunch spring onions shredded
6 tablespoon sunflower oil
1 tablespoon wine vinegar
Cut steak into think strips 1/2" wide and 4" long.
Put 1 teaspoon of sugar and 2 tablespoons of soy sauce into a bowl and set aside.
In a large bowl combine remaining sugar and soy sauce sherry garlic and ginger.
Add strips of meat and leave to marinate for 1 hour.
Weave strips of meat onto 20-24 bamboo skewer ready for cooking in hot oil.
Shred Chinese leaves and put into a bowl with bean sprouts pepper (capsicum) and spring onions.
Add oil to reserved sugar and soy sauce then whisk in vinegar and pour over salads. Toss lightly together.
(Serves 4-6)