1 (3 to 5 lbs.) chuck roast, 2 inches thick
1/2 c. soy sauce
3 tbsp. honey
2 tbsp. salad oil
1/4 c. cider vinegar
1 tsp. garlic powder
1 tsp. ground ginger

Trim fat from roast. Slice into 1/2 inch strips. Mix remaining ingredients for marinate. Let meat marinate at least four hours or overnight, turning several times. Drain off marinate, then grill.

For kabobs, cut roast into 2 inch cubes, marinate as above. Then alternate on skewers with chunks of green pepper, red onion, fresh mushrooms, cherry tomatoes and zucchini.