*  Exported from  MasterCook II  *

                        Bah Wong's Teriyaki Strips

Recipe By     : The California Heritage Cookbook
Serving Size  : 8    Preparation Time :3:00
Categories    : Meat                             Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Sugar
   1      Cup           Soy Sauce
   1      Clove         Garlic
     1/2  Inch          Ginger, Peeled and Crushed
     1/4  Cup           Sherry
   2      Tablespoons   Onion, Finely Minced
   1      Kilogram      Top Sirloin Steak, Very Thinly Sliced
   2      Cups          Pineapple Chunks, drained

1)  In a small saucepan, combine the sugar, soy sauce, garlic, ginger, sherry and onion.  Bring to a boil over moderate heat.  Remove from the heat and strain the liquid into a medium-sized bowl.

2)  Place the thinly sliced sirloin pieces and paneapple chunks into the marinade.  Stir well to cover the meat thoroughly.  Marinate for approximately 30 minutes, but no longer.

3)  Thread 1 or 2 meat pieces, alternating with the pineapple chunks, onto bamboo skewers.  Cover and refrigerate if necessary, up to 2 hours.

4)  When ready to serve, have guests barbecue the strips over hot coals in a miniature hibachi for 2-3 minutes, depending on preference, turning frequently to prevent burning.

NOTE:  The meat will be easier to slice if it is frozen first.  Allow the meat to thaw before placing in the marinade.

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