Course : Beef Steak
Serves: 6
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2 large Sirloin steaks -- 1 in. thick
3 pounds Beef tenderloin -- cut cubes
1 bottle Teriyaki sauce
2 tablespoons Shredded fresh ginger -- Root
1 Clove Garlic -- minced
1/3 cup Sugar
1/4 teaspoon Msg
1/2 cup Peach nectar
1/2 cup Soy sauce

Preparation / Directions:

Marinate whole steaks or tenderloin cubes in a glass or ceramic container with Teriyaki Sauce. (Do not use aluminum or it will impart a metallic taste.) Cover and refrigerate 8-10 hours, turning the meat occasionally. Strain the sauce. Charcoal grill, broil or pan-fry the steaks (or thread cubes of meat on a skewer and grill) until the desired degree of rareness has been achieved. Warm the sauce and serve it over the steaks.SAUCE: Combine all ingredients for sauce. Warm before serving.

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