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| 2 gross | Sirloin steaks; 1 inch thick |
| 3 x ca. 450 g | Beef tenderloin; cubed |
| 2 Esslöffel | Shredded fresh ginger root |
| 1 | cloves garlic minced |
| 1/3 Tasse | sugar |
| 1/4 Teelöffel | Msg |
| 1/2 Tasse | Peach nectar |
| 1/2 Tasse | soy sauce |
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Marinate whole steaks or tenderloin cubes in a glass or ceramic container w/ Teriyaki Sauce. (Do not use aluminum or it will impart a metallic taste.) Cover & refrigerate 8-10 hrs., turning the meat occasionally. Strain the sauce Charcoal grill, broil or pan-fry the steaks (or thread cubes of meat on a skewer & grill) until the desired degree of rareness has been achieved. Warm the sauce & serve it over the steaks. Sauce: Combine all ingredients for sauce. Warm before serving.
Chesapeake Restaurant
N. Charles St.; Baltimore
Wine: Pommard, 1977
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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