Ingredients
- 1 garlic clove
- 900 gr beef flank steak
- 60 ml dry sherry
- 60 ml water
- 60 ml soy sauce
- 30 ml lemon juice
- 14 gr sugar
- 2 gr ginger root
Freeze steak for 20 minutes or until firm. With sharp knife, slice across the grain into 1 cm thick diagonal slices. Arrange slices in shallow baking dish. Combine remaining ingredients; pour over meat. Cover; refrigerate several hours or overnight. About 45 minutes before cooking, light the fire. Place grill 10 cm above the coals. Drain meat, reserving marinade. Gently lay strips across grill. Cook 3-4 minutes, turning once and basting with reserved marinade. NOTE: If available, use hinged grilling rack, which will make it easier to turn meat.
