Chinese Marinated Meat

Course : Curry
Serves: 1
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1/4 cup dry sherry (or cooking sherry)
2 tablespoons light soy sauce
1/4 cup dark soy sauce
2 1/2 teaspoons sugar
1/4 cup hoisin sauce
1 teaspoon curry powder
1/4 cup pineapple juice unsweetened (or use the juice from the can of pineapple chunks)
1/2 teaspoon white pepper
2 tablespoons ginger root cut into thin (1/8-inch) slices
---meat skewers---
1 1/2 pounds sirloin tip
12 ounces pineapple chunks

Preparation / Directions:

Combine the ingredients for the marinade; stir well. Cut meat into bite-size chunks and place on skewers with 2 or 3 chunks of pineapple in between the meat pieces. Marinate the skewers overnight, in a covered container, in the refrigerator. To cook, broil the meat for about 10 minutes (depends on the size of the chunks). When the weather permits, grilling it outdoors on skewers is even better. NOTES: * Broiled beef in a Chinese marinade -- After frequenting a local Chinese restaurant, I finally asked for the recipe for the marinade for the meat that came on skewers on the pu pu platter. I was given a list of ingredients with instructions like "heavy on this, light on this". I devised my own amounts from this list. * You may need to double the marinade recipe. I use a Tupperware container made especially for marinating. Any container will do, but it's tough having to turn over all those skewers. * The hoisin sauce, ginger root and light soy sauce should be available in any good grocery store. Comments, revisions and/or additions will be appreciated

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