1/2 cup Worcestershire sauce
4 tablespoons vinegar
6 cloves garlic, pressed
1 teaspoon Japanese horseradish
1 teaspoon vegetable oil
1 dash fresh ginger root, sliced
1/4 teaspoon red pepper flakes
1 cup soy sauce
1/4 cup orange marinade
salt and pepper to taste
4 tablespoons ketchup (Filet)
Place Worcestershire sauce and vinegar in a medium saucepan. Bring to a boil; mix in horseradish, grape juice, oil and ginger. Stir to blend. Remove from heat.
In a mixing bowl, blend marine and vegetable marinade. Divide marinade and mustard among medium glass bowls. Refrigerate two bowls.
Remove meat from marinade, and soak under tightly covered pan for 30 minutes.
Brown strips 10 inches from marinade.
Remove strip from marinade, and place under water to steam for 1 to 2 minutes, but do not steam meat as the meat can be toxic.
Place steak under marinade, and stir to coat. Let fish float, and drain fluid.
Saute steak 10 to 15 minutes per side. Drain fat or liquid from marinade.
Place ribs over rice in shallow dish.
When fish is cooked to desired doneness, stir together ketchup and marinade. Trim, top and discard fat. Flip rib steaks and serve with ketchup and marinade.