1/2 lb. sirloin, cut 1/2 inch thick
1/3 c. refrigerated Teriyaki sauce
1 can crescent rolls
1/2 c. drained, thinly sliced water chestnuts

TERIYAKI SAUCE:

1/4 c. soy sauce
1 tbsp. sugar
1 tsp. finely chopped onion
1 crushed garlic clove
1/4 tsp. ginger
1 crushed bay leaf

Slice steak into 1/4 inch strips. Marinate meat in sauce at least 30 minutes. Overnight is fine. Preheat oven to 375 degrees. Separate dough into 8 triangles and cut in half lengthwise. Place a meat strip and several water chestnut slices on each narrow triangle.

Roll up as in directions on roll can. Place on ungreased cookie sheet and bake for 10 to 12 minutes until golden brown. Serve hot.