Ingredients:

2 pounds boneless veal shoulder

Marinade
5 tablespoons soy sauce
2 tablespoons cold water
3 tablespoons brown sugar
1 tablespoon honey
1 teaspoon FiveSpice Powder
2 garlic cloves, minced fine
Few sprigs fresh coriander, for garnish

Instructions

1. Cut the meat into 6 strips 1 half inches wide, 5 inches long and 2 inches thick.
2. Combine the marinade ingredients, blending thoroughly. Add the meat strips, and turn them several times in the marinade to be sure they are well coated. Marinate for 1 half hours.
3. Heat the oven to 350_ F. Fill a large roasting pan with 2 inches of water and place it on the bottom of the oven. The pan of water will catch the drippings and reduce smoking in the oven. Place a rack at the top of the oven.
4. Insert the pointed end of an S hook into one strip of meat. Use the other end of the hook to hang the meat from the top rack of the oven, placing the meat directly over the pan of water. Do the same with the remaining strips of meat. Roast for 25 minutes, or until done but not dry.
5. Cut the meat into diagonal slices and arrange on a serving platter. Garnish with coriander and serve hot or warm.