Ingredients Jump to Instructions ↓

  1. 2 lb Beef flank steak

  2. 1/4 c Dry sherry

  3. 1/4 c Soy sauce

  4. 1/4 c Water

  5. 2 tb Lemon juice, fresh

  6. 1 tb Sugar

  7. 1/2 ts Ginger-root, grated

  8. 1 Garlic clove, minced

Instructions Jump to Ingredients ↑

  1. Freeze steak for 20 minutes or until firm. With sharp knife, slice across the grain into 1/4" thick diagonal slices. Arrange slices in shallow baking dish. Combine remaining ingredients; pour over meat. Cover; refrigerate several hours or overnight. About 45 minutes before cooking, light the fire. Place grill 4" above the coals. Drain meat, reserving marinade. Gently lay strips across grill. Cook 3-4 minutes, turning once and basting with reserved marinade. NOTE: If available, use hinged grilling rack, which will make it easier to turn meat.


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