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Teriyaki Steak Chesapeake

Anonymous Fri Oct 07 12:05:10 2005

2 large sirloin steaks, (1 in. thick)

3 lbs. beef tenderloin, cut into cubes

TERIYAKI SAUCE

2 tbsp. shredded fresh ginger root

1 clove garlic, minced

1/3 cup sugar

1/4 tsp. MSG

1/2 cup peach nectar

1/2 cup soy sauce

Marinate whole steaks or tenderloin cubes in a glass or ceramic container with Teriyaki Sauce. (Do not use aluminum or it will impart a metallic taste.) Cover and refrigerate 8--10 hours, turning the meat occasionally. Strain the sauce.

Charcoal grill, broil or pan-fry the steaks (or thread cubes of meat on a skewer and grill) until the desired degree of rareness has been achieved. Warm the sauce and serve it over the steaks.

SAUCE

Combine all ingredients for sauce. Warm before serving.

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