Teri beef is big in Hawaii and it's so good, I find myself craving it a lot. This is just one way to serve it but you can also put it over rice. I serve it like a typical plate lunch with Hawaiian Mac Salad.
1 pound thinly sliced beef, cut into medallions.
2/3 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 Tablespoons sherry or white wine
3 clove garlic, minced
1 inch piece ginger, crushed
3 stalks green onion chopped fine
1 teaspoon Chinese 5 spice (optional)
Mix all ingredients. Soak beef 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Ten minutes before turning heat off, pour rest of shoyu mixture. Serve with chopped green onions and Chinese parsley. Bake 325 degrees for 1 hour or less depending on how well you like your meat. Medium is best. This is also a great for grilling on the BBQ.
Simmer the marinade on the stove until thickened. Serve over beef.
I used King's Hawaiian sweet rolls to be as authentic as I could!