Teriyaki Fondue |
Course : Fondues
Serves: 4-6 |
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Ingredients:
2 fillets beef fillet steak |
3 teaspoon ppons light soft brown sugar |
1/2 cup soy sauce |
6 tablespoons dry sherry |
2 cloves garlic crushed |
1 teaspoon ground ginger |
---BEANSPROUT SALAD--- |
1 small chinese leaves |
8 ounces fresh beansprouts |
1 medium red pepper -- (capsicum) seeded and finely sliced |
1/2 bunch spring onions shredded |
6 tablespoons sunflower oil |
1 tablespoon wine vinegar |
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Preparation / Directions:
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.
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Nutritional Information:
942 Calories (kcal); 82g Total Fat; (85% calories from fat); 9g Protein; 23g Carbohydrate; 0mg Cholesterol; 8242mg Sodium |
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