Teriyaki Fondue

Submitted by lsauve

Ingredients

2

POUNDS BEEF, FILET MIGNON *

3

TEASPOONS BROWN SUGAR, LIGHT
soft

4

OUNCES SOY SAUCE, TAMARI

6

TABLESPOONS SHERRY
dry

2

CLOVES GARLIC
crushed

1

TEASPOON GINGER
ground

Beansprout salad

1

SMALL HEAD CHINESE LEAVES *

8

OUNCES MUNG BEAN SPROUTS

1

EACH SWEET RED BELL PEPPERS
seeded, sliced

½

BUNCH SCALLIONS, SPRING OR GREEN ONIONS
shredded *

6

TABLESPOONS SUNFLOWER OIL

1

TABLESPOON WHITE WINE VINEGAR

Directions

Cut steak into thin strips ½ inch by 4 inches.

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 milk and leave to marinate for 1 hour.

Weave strips of meat onto 20 to 24 bamboo skewers ready for cooking in hot oil.

To prepare salad, shred chinese leaves and put them in a bowl with the beansprouts, pepper and spring onions.

Add oil to reserved sugar and soy sauce, then whisk in vinegar and pour over salad.

Toss lightly together.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 121g (4.3 oz)

Amount per Serving

Calories 236 77% of calories from fat

% Daily Value *

Total Fat 20g 31%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1884mg 78%

Total Carbohydrate 4g 4%

Dietary Fiber 1g 4%

Sugars g

Protein 7g

Vitamin A 19% • Vitamin C 68%

Calcium 3% • Iron 6%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free