Title: Teriyaki fondue
 Categories: Beef, Fondue
      Yield: 4 Servings
 
      2 lb Fillet steak
      3 ts Light soft brown sugar
      4    Fluid ounces  soy sauce
      6 tb Dry sherry
      2    Garlic cloves -- crushed
      1 ts Ground ginger

MMMMM----------------------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.