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1 (12 oz.) jar soy sauce
1 (8 oz.) jar honey
1/4 to 1/3 bag brown sugar
4 cloves garlic, crushed
1 piece ginger root, crushed
1 1/2 qt. water

Simmer all ingredients for 1 hour. Let cool and strain.
This recipe is excellent for making teriyaki beef.
(Chicken can also be used.)
I generally use about a 3 to 5 pound London broil (which
serves about 4). Starting at the same end, slice the meat in
thin strips. Place the meat in a bowl or plastic container
with the teriyaki sauce. Cover. Refrigerate overnight or up
to 24 hours. The beef strips can be placed on wooden skewers
and used as an appetizer, or placed on the grill for a deli-
cious summer barbecue. The meat can also be placed under the
broiler for several minutes, and served with rice.

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