Page 59 - Indulgence

Grilled Beef Marinade,

Basting or Steak Sauce

While courting my future husband in the mid-1980’s, we were living in a small

town in the southwest and loved dining at the Chinese food restaurant,
Mandarin Gardens, a spectacular Mobil Travel Guide Four-Star Establishment. I

favored their Pepper Steak while my fiancé savored the Marinated Ribeye Steak.
The food was so outstanding; it was there where we eventually held our

Wedding Rehearsal Dinner. Multi-talented Pastry Chef Antonia Lee created my
beautifully tiered Amaretto Cream Bridal Cake. Years after the restaurant’s
closing, I located Antonia and begged for the secret ingredients to all of our

favorite dishes. Much to our delight, she divulged generational treasure sauces
and preparations for stir fry, and the magical Egg Roll with Plum Sauce recipe on

page 13 of this cookbook. My husband insisted that she include his favorite
marinade sauce for their steaks. It’s surprisingly simple to make and tastes

especially good with any dry red wine matched with grilled meats.

Consider pairing with a red wine made from Merlot, Sangiovese, Malbec,
Grenache, Syrah/Shiraz, Zinfandel, Cabernet Sauvignon, or Cabernet Franc grapes.

1 3/4 cup Soy Sauce
3/4 cup Worcestershire Sauce

1/8 cup Liquid Smoke
1/4 cup water
1/4 teaspoon white pepper

1 tablespoon sugar
1/2 teaspoon Sesame Oil

Pour all ingredients into an empty wine bottle, stick a cork in it
and shake.

Will keep indefinitely in the refrigerator.