Teriyaki Tenderloin Tips
|Soy sauce||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Grated ginger root/1 teaspoon dry ginger||1 Tablespoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Cracked pepper||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Tenderloin tips||1 1⁄2 Pound, cut in strips 0.5 inch thick and about 1 inch wide|
|Canned water chestnuts||1 Tablespoon|
In deep bowl, combine all ingredients except meat and chestnuts; mix well.
Add meat and stir to coat.
Let stand 2 hours at room temperature.
Lace meat in accordion style on skewers.
Add a water chestnut at end of each skewer.
Broil over hot coals about 10 to 12 minutes or to rare or medium rare stage, turning frequently and basting with the soy marinade.