LOCATION: Recipes >> Dips >> Fondue 27
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Fondue 27
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TERIYAKI FONDUE
2lb fillet steak
3 teasppons light soft brown sugar
4 fl oz / 1/2 cup soy sauce
6 tablespoons dry sherry
2 cloves garlic crushed
1 teaspoon ground ginger
1 small head Chinese leaves
8 oz fresh beansprouts
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 the strips of meat onto 20-24 bamboo
skewer ready for cooking in the hot oil.
TO prepare the sald shred the Chinese leaves and put into a bowl
with beansprouts pepper (capsicum) and spring onions. Add oil to
reserved sugar and soy sauce then whisk in vinegar and pour over
salas. Toss lightly together.
(Serves 4-6)
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