Teriyaki Steak

• 3 lbs. beef, sliced thin
• ½ cup shoyu
• 1 small piece ginger root, crushed
• 2 tablespoons sugar
• 1 clove garlic

Thinly sliced beef may be obtained from the market. If not, slice meat, cutting across the grain if possible, into ¼ to 1/3 inch thickness. Combine remaining ingredients and soak meat for 30 minutes or more. Place meat on rack and broil 5 to 10 minutes or until brown. Turn and brown the other side. Serve on round buns or with rice and vegetables.

6 servings.

Variation: Cut slices into 1 inch strips and thread on bamboo sticks. This sauce may be used for chicken, rabbit, or fish.