Instructions: Combine vinegar, olive oil, pepper, salt, ketchup and Worcestershire. Cut beef tenderloin into thin strips. With a mallet or can, pound strips. Place in marinade and refrigerate 8 hours or overnight.

Combine honey and vinegar in saucepan. Bring to boil and cook until reduced by half. Glaze should coat the back of a spoon. Keep warm. Remove beef strips from marinade and thread onto skewers. Grill or broil until brown. Coat skewers with honey glaze.

Serve with hot, cooked rice.

NOTES : At the restaurant, these would be served with fresh potato chips drizzled with garlic-infused olive oil. In this home version, we serve them over hot, cooked rice.

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