Teri-Beef

4 Servings

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Teri-Beef Ingredients

Shoyu (soy sauce)	Thin sliced beef
Sugar	Garlic
Ginger root	Papaya (optional)

Instructions for Teri-Beef

From: Judith Pirie Date: Fri, 28 Jun 1996 12:13:59 -1000 Submitted by: Maren Organization: UK/Canada/Netherlands Joint Astronomy Centre, Hilo, HI Procedure: Take about same amounts of shoyu and sugar, put in pot on stove. Slice ginger root (thin), maybe about 1/3 as much as the other 2, and put in while heating up (saves time), stir lots an lots while heating, otherwise will burn, put optional papaya in (no matter if ripe, is ok; if you buy cheap meat the papaya may not be optional, papaya contains the stuff that meat tenderizer is made from) when boils and sugar is dissolved turn off, let cool down some and put in beef. Let beef soak over night (or how long you want). You can barbeque this or bake or panfry. Can also make with chicken and I have sometimes only left it to soak for about 1/2 hour. Note: You make Teri-Chicken the same way using chicken pieces, thighs are best. EAT-L Digest 27 June 1996 From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized