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MSGID: 35101.fidonet_cooking@1:105/500 2d88ed54
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Teriyaki Steak
 Categories: Beef
      Yield: 8 Servings
 
      4 lb Sirloin tip roast;
           - up to 5 lb
      1 md Bottle Kikkoman Soy Sauce
      4 cl Garlic; minced
      1 c  Granulated sugar
      1 ts Ginger
    1/2 c  Rice wine or sherry
           - (optional)
 
  With sharp knife, slice the roast into thin steaks. Place a layer of
  steaks in a large bowl or deep pan. Pour a small quantity of soy
  sauce over steak, sprinkle with a little garlic, sugar, and ginger.
  Add another layer of steak. Repeat until all the steak is used. Add
  more of the other ingredients if necessary. If you use the wine or
  sherry, pour it over all at the end, then add water to bring level of
  marinade over the steaks. Wine can be eliminated and water only may
  be used. Marinate for a minimum of 24 hours. Turn steaks once in a
  while as you think of it. Barbecue and enjoy.
  
  This is a recipe my father used every summer. It is wonderful as a
  cold snack also, if you can save any for leftovers.
  
  Note:
  
  Unless you are dieting, don't trim off the fat. It picks up the
  marinade flavor and is wonderful!
  
  Recipe by Joann Pierce
 
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