Teriyaki Fondue

Course : Fondues
Serves: 4-6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 fillets beef fillet steak
3 teaspoon ppons light soft brown sugar
1/2 cup soy sauce
6 tablespoons dry sherry
2 cloves garlic crushed
1 teaspoon ground ginger
1 small chinese leaves
8 ounces fresh beansprouts
1 medium red pepper -- (capsicum) seeded and finely sliced
1/2 bunch spring onions shredded
6 tablespoons sunflower oil
1 tablespoon wine vinegar

Preparation / Directions:

Cut steak into think strips 1/2" wide and 4" long. 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 meat and leave to marinate for 1 hour. Weave the strips of meat onto 20-24 bamboo skewer ready for cooking in the hot oil. TO prepare the sald shred the Chinese leaves and put into a bowl with beansprouts pepper (capsicum) and spring onions. Add oil to reserved sugar and soy sauce then whisk in vinegar and pour over salas. Toss lightly together.


Nutritional Information:

942 Calories (kcal); 82g Total Fat; (85% calories from fat); 9g Protein; 23g Carbohydrate; 0mg Cholesterol; 8242mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fondues Recipes