· 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.