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Ingredients
1 1/2 lbs. steak (any cut you
prefer)
2 cups soy sauce
3/4 cups pineapple juice
2 tsp. white vinegar or rice vinegar
3 tsp. Worcestershire sauce
3 tsp. sesame oil
3/4 c. water
1/4 c. brown sugar
1 T honey
2 stalks green onion (chives), finely chopped
2 cloves garlic, minced
1 t. fresh gingerroot, minced
Directions
Cut off large obvious or
unwanted pieces of
fat from steak. Cut steak into 3/8-inch-thick strips (any
length). Set aside.
In a medium mixing bowl, combine all ingredients except steak
and whisk until thoroughly blended. If you plan on using
some of the marinade as a dipping sauce, reserve 1/4 to 1/.2
cup and store separately.
Add steak strips to bowl, completely
immersing steak in marinade, pressing down steak strips if
necessary. Cover and store in refrigerator for 3 hours to
overnight (allowing to marinate overnight gives the steak
more flavor).
Place steak strips over hot
coals (do not close lid over barbecue). Brush tops liberally
with marinade. Cook steak strips for approximately 1-4 minutes
(cook time will depend on personal
preference and temperature of coals). When first sides of
steak strips are done, turn over and baste liberally with
marinade again. Remove steak strips from grill once desired
doneness is achieved and serve.
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