Chinese Marinated Meat

Recipe Ingredients

		Marinade
1/4 cup	59ml	Dry sherry - (cooking sherry will do)
2 tablespoons	30ml	Light soy sauce
1/4 cup	59ml	Dark soy sauce
2 1/2 teaspoons	12ml	Sugar
1/4 cup	59ml	Hoisin sauce
1 teaspoon	5ml	Curry powder
1/4 cup	59ml	Pineapple juice - unsweetened (or use the juice from the can of pineapple chunks)
1/2 teaspoon	2.5ml	White pepper
2 tablespoons	30ml	Ginger root - cut into thin (1/8-inch) slices
		Meat Skewers
1 1/2 lbs	681g / 24oz	Sirloin tip
12 oz	340g	Pineapple chunks

Recipe Instructions

Combine the ingredients for the marinade; stir well.

Cut meat into bite-size chunks and place on skewers with 2 or 3 chunks of pineapple in between the meat pieces. Marinate the skewers overnight, in a covered container, in the refrigerator.

To cook, broil the meat for about 10 minutes (depends on the size of the chunks). When the weather permits, grilling it outdoors on skewers is even better.

NOTES:

* Broiled beef in a Chinese marinade -- After frequenting a local Chinese restaurant, I finally asked for the recipe for the marinade for the meat that came on skewers on the pu pu platter. I was given a list of ingredients with instructions like "heavy on this, light on this". I devised my own amounts from this list. I served it to my family and they enjoyed it, so I feel confident sending it to mod.recipes.

* You may need to double the marinade recipe. I use a Tupperware container made especially for marinating. Any container will do, but it's tough having to turn over all those skewers.

* The hoisin sauce, ginger root and light soy sauce should be available in any good grocery store. Comments, revisions and/or additions will be appreciated.

Source:
Kurt Lucas

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