Teriyaki fondue
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fillet steak |
| 3 | teaspoons | Sugar, brown, light |
| ½ | cup | Soy sauce |
| 1 | small | Bok choy, head |
| 8 | ounces | Fresh beansprouts |
| 1 | Thai chile, seeded & finely sliced | |
| 6 | tablespoons | Dry sherry |
| 2 | Garlic clove; crushed | |
| 1 | teaspoon | Ginger, ground |
| ½ | bunch | Scallions; shredded |
| 6 | tablespoons | Sunflower oil |
| 1 | tablespoon | Wine vinegar |
Directions
BEAN SPROUT SALAD
Cut steak into thin strips ½" 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, shao xing, garlic, and ginger. Add strips of meat and leave to marinate for 1 hour. Weave the strips of meat onto 20-24 bamboo skewers ready for cooking in the hot oil.
TO prepare the salad, shred the bok choy and put into a bowl with bean sprouts, chile, and scallions. Add oil to reserved sugar and soy sauce, then whisk in vinegar and pour over salad. Toss lightly together.
From: sharon@... (Sharon Curtis) found on rec.food.recipes Stephanie da Silva (arielle@...), moderator