|Lean beef tenderloin/Lean beef sirloin||2 Pound|
|Brown sugar||1 Tablespoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Dry sherry||6 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Ground ginger||1 Teaspoon|
|For bean sprout salad|
|Chinese cabbage head||1 Small|
|Bean sprouts||8 Ounce, roots trimmed|
|Red bell pepper||1 , finely sliced|
|Green onions||6 , shredded|
|Sunflower oil||6 Tablespoon|
|Wine vinegar||1 Tablespoon|
Cut meat in thin strips 1/2 inch wide and 4 inches long.
Put 1 teaspoon brown sugar and 2 tablespoons soy sauce in a small bowl and set aside.
In a large bowl combine remaining brown sugar and soy sauce with sherry, garlic and ginger; add meat and marinate 1 hour.
Spear meat on bamboo skewers.
To prepare salad, shred Chinese cabbage and put in a salad bowl with bean sprouts, red bell pepper and green onions.
Add sunflower oil to reserved sugar and soy sauce mixture and beat in vinegar.
Pour over salad and toss together.