·         2 tablespoon finely minced fresh gingerroot

·         1 teaspoon freshly ground coarse black pepper

·         2 large cloves garlic, chopped

·         2 tablespoon lemon juice

·         2 tablespoon brown sugar

·         1/4 cup soy sauce

·         2 tablespoon dry sherry

·         1/4 cup vegetable oil


Stir together all ingredients until mixed. Place the beef in shallow glass dish or reclosable heavy-duty plastic bag. Pour over the marinade.
Cover tightly and refrigerate for 24 hours. Remove from marinade and grill to desired doneness.
Makes about 1 1/2 cups.