Pete's Teriyaki Marinade

Our good friend Pete was a chef at a local steak house for many years, and this an excellent marinade he created to use on shish kebabs. Pete passed away several years ago, but everytime we make kebabs, we use this marinade and remember our dear friend. This would also be good with steaks or thick-cut pork chops.

• Ready In: 15 mins
• Serves: 8-10
• Yields: 1 pint

Ingredients

• 3  fresh garlic cloves, mashed
• 1  pint soy sauce
• 2  ounces  whiskey or 2  ounces vodka
• 2  tablespoons brown sugar
• 1⁄4 cup  fresh gingerroot, peeled and grated
• 1⁄2 cup water
• 1  tablespoon cornstarch
• 1  teaspoon dry mustard

Directions

1. Mix all ingredients.
2. Marinate meat several hours or overnight.
3. Baste with marinade while cooking.
4. Strain remaining marinade, heat to boiling and use as gravy over rice.
5. You may use 1 tablespoon dried, ground ginger in place of fresh.