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   MSGID: 35101.fidonet_cooking@1:105/500 2d88ed54   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Teriyaki Steak   
    Categories: Beef   
         Yield: 8 Servings   
       
         4 lb Sirloin tip roast;   
              - up to 5 lb   
         1 md Bottle Kikkoman Soy Sauce   
         4 cl Garlic; minced   
         1 c  Granulated sugar   
         1 ts Ginger   
       1/2 c  Rice wine or sherry   
              - (optional)   
       
     With sharp knife, slice the roast into thin steaks. Place a layer of   
     steaks in a large bowl or deep pan. Pour a small quantity of soy   
     sauce over steak, sprinkle with a little garlic, sugar, and ginger.   
     Add another layer of steak. Repeat until all the steak is used. Add   
     more of the other ingredients if necessary. If you use the wine or   
     sherry, pour it over all at the end, then add water to bring level of   
     marinade over the steaks. Wine can be eliminated and water only may   
     be used. Marinate for a minimum of 24 hours. Turn steaks once in a   
     while as you think of it. Barbecue and enjoy.   
        
     This is a recipe my father used every summer. It is wonderful as a   
     cold snack also, if you can save any for leftovers.   
        
     Note:   
        
     Unless you are dieting, don't trim off the fat. It picks up the   
     marinade flavor and is wonderful!   
        
     Recipe by Joann Pierce   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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