Eve-Lynne Fairhall

Ingredients:

• 1 kg chuck steak
• ½ cup soy sauce
• 1-2 tbsp fresh grated ginger
• 1/3 cup sake or dry sherry or any dry wine
• 1 tbsp brown or white sugar (brown gives richer flavour)
• 2-3 cloves smashed garlic

Method:

Trim steak and cut into suitable portion size or cubes for kebabs

Marinate in mixture of soy sauce, ginger, wine, sugar and garlic for at least one hour

Cook over glowing Heat Beads^® briquettes to desired done-ness!

Note: This mixture makes chuck steak as wonderfully tender as the most expensive cuts. Enjoy served with variety of BBQ veggies and salads: green, mushroom, rice and/or potato and fresh crusty bread.

Serves 4