Ginger Marinade

This meat marinade recipe was clipped from a Canadian Living food magazine about 22 years ago. 

If you don't have sherry, try substituting maple syrup, Coca-Cola, orange juice, or a tablespoon of sugar dissolved in 1/4 cup hot water.

• 1 tbsp minced fresh ginger
• 3 garlic cloves, crushed
• 1/4 cup sherry
• 1/4 cup light soy sauce
• fresh grated pepper

1. Press ginger, garlic and pepper into both sides of the meat.
2. Place meat in a shallow casserole dish.
3. Combine sherry and soy sauce. Pour over meat in dish.
4. Cover. Refrigerate overnight.
5. The next day, remove the meat from the marinade and either broil or barbeque. Save the marinade to brush on while cooking, after turning the meat.