Asian Beef Sticks

This is from the Weight Watchers New Finish cookbook. Another of my top picks. These are much the same as the teriyaki meat strips you get in Chinese restaurants. Very yummy and bravo as well! Awesome with rice.

Fixings

3 scallions, cut

2 tablespoons diminished sodium soy sauce

1 tablespoon new gingerroot, ground peeled

1 tablespoon rice wine vinegar

2 teaspoons dull sesame oil

1 teaspoon balsamic vinegar

1⁄2 teaspoon new ground pepper

1 garlic clove, minced

3⁄4 lb meat tenderloin, cut into 16 strips

Bearings

Preheat a flame broil. In the event that you are utilizing wooden sticks, absorb water 30 minutes.

In a gallon size sealable plastic sack, consolidate the greater part of the fixings, including the meat. Seal the sack, crushing out the air. Marinate 15 minutes.



With tongs, expel the hamburger from the marinade; dispose of the remaining marinade. On each of 16, six-inch, metal or wooden sticks, string one hamburger strip, penetrating the meat in a few spots.

Barbecue until cooked through, around 5 minutes on every side.

Present with either chinese mustard, duck sauce and/ or soy sauce to dip the sticks inc