1/2 c. dark corn syrup
1/3 c. soy sauce
1/4 c. dry sherry
1 tsp. fresh ginger, minced or 1 tsp. ground ginger
2 cloves garlic, minced
1/4 tsp. pepper
1 1/2 to 2 lbs. boneless sirloin or chuck steak
Small mushrooms, zucchini wedges, water chestnuts, cherry tomatoes, pineapple chunks, onion chunks, or other vegetables of choice

Cut steak into 1 or 2 inch cubes or thin strips, as desired. In large bowl, combine corn syrup, soy sauce, sherry, ginger, garlic and pepper. Stir to mix thoroughly. Add steak strips and toss to coat well. Cover and refrigerate, turning occasionally, several hours or overnight. Remove steak from marinade, reserving marinade. Thread steak onto shish kabob skewers alternating with vegetables. Grill about six inches from hot coals, turning and basting with reserved marinade about six or seven minutes, or until desired doneness. Do not overcook. You may parboil the mushrooms, onion and zucchini for 5 minutes before grilling, if desired.