For steak or boneless chicken barbecue. Best if allowed to work overnight, but very satisfactory even when meat is marinated just an hour or so.

To each pound of meat to be marinaded combine equal parts of soy sauce and white or red table wine or sherry (approximately 1/2 cup) with a teaspoon of white vinegar, a teaspoon vegetable oil, a 1 teaspoon sesame oil, 1/2 teaspoon of ground ginger, 1/2 teaspoon garlic powder and 1/4 teaspoon of ground white pepper (hot). Mix well with meat and place in covered container (glass bowl or glass baking pan) overnight. Grill over low or medium low flame.