2 1/2 lb. chip steak, cut thinly
2 c. soy sauce (reduced salt)
2 c. honey
1/2 c. sliced fresh ginger root

1. Mix reduce sodium (salt) soy sauce with equal amounts of honey and add ginger root.

2. Add meat into mixture and marinate in refrigerator for 48 hours. Turn meat over by layer chip steak out every 12 hours.

3. Remove meat after 48 hours or more and slice into long thin strips, approximately 1 1/2-2 inches wide.

4. Place onto bamboo sticks and barbeque.