|Top sirloin steak||1 1⁄2 Pound, cut 1 inch thick|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Salad oil||2 Tablespoon|
|Grated fresh gingerroot/1 teaspoon ground ginger||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Canned water chestnuts||1⁄4 Cup (4 tbs), halved|
Partially freeze meat then slice in very thin strips.
In deep bowl combine next 6 ingredients; mix well.
Add meat and water chestnuts; toss gently to coat.
Let stand 2 hours at room temperature.
Drain meat, reserving marinade.
Thread meat strips on metal skewers accordion-style; than add a water chestnut.
Eiroil over hot coals 5 to 6 minutes, turning frequently while basting with marinade.