2 lb Fillet steak
3 ts Light soft brown sugar
4 Fluid ounces soy sauce
6 tb Dry sherry
2 Garlic cloves — crushed
1 t Ground ginger
—–BEANSPROUT SALAD—– 1 sm Head Chinese leaves
8 oz Beansprouts
1 Red bell pepper — seeded
And sliced 1/2 bn Spring onions — shredded
6 tb Sunflower oil
1 tb Wine vinegar
Cut steak into thin strips 1/2 inch by 4 inches. 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 milk and leave to marinate for 1 hour. Weave strips of meat onto 20-24 bamboo skewers ready for cooking in hot oil. To prepare salad, shred chinese leaves and put them in a bowl with the beansprouts, pepper and spring onions. Add oil to reserved sugar and soy sauce, then whisk in vinegar and pour over salad. Toss lightly together. Recipe By : From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est