1 Cup Soy Sauce
1/2 Cup Sugar
1/2 Cup Sake or Sherry (optional)
1-3 Clove Crushed Garlic
1 tsp. Grated Ginger or Powdered Ginger
We use mushrooms, green (bell) peppers, white onions and pineapple chunks intermixed with the beef. You can use what ever cut of beef you prefer. We use top sirloin, primarily because it comes at about the right thickness. This means less time spent cutting up the meat.
I generally add the garlic and ginger to taste. The Sake is optional, and for a great taste variation, use a combination of white and brown sugar. If you use pineapple chunks in your kebobs, you can add the pineapple juice to the marinade for the last few minutes. To make the skewering easier you can cut your meat in chunks. Just don't make them too large or you'll have timing problems with the vegetables you�use.
It might be a wise idea to try this out on your barbeque at home before you go on the road.
Bon Appetit!
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