INGREDIENTS:1 cup soy sauce 3/4 cup vegetable oil 1/3 cup dry sherry 1 Tbsp. grated orange peel 1 ½ tsps. ground ginger 1 tsp. garlic, minced 3 lbs. flank steak 3 lbs. rotini pasta, uncooked 1 3/4 lbs. fresh broccoli florets, steamed 1 cup prepared Italian dressing ½ cup soy sauce ½ tsp. ground white pepper Water as neededDIRECTIONS:1. For marinade: Combine soy sauce, vegetable oil, sherry, orange peel, ginger and garlic. Reserve ½ cup of the marinade, cover and refrigerate. Pour the ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.