Fletcher's meat skewers a la "Singapore"

Ingredients for 4 servings:

• 700 g roast beef, in slices about 1/2 thick.
• 70 ml soy sauce
• 6 tbsp dry sherry
• 2 garlic cloves, possibly garlic paste
• 1 tsp ginger powder
• powdered sugar
• 80 g glass noodles
• 150 g cherry tomatoes
• 1 small cucumber(s)
• 4 carrots
• 50 g soy sprouts
• ½ iceberg lettuce
• 3 tbsp white wine vinegar
• 1 tsp rice vinegar
• 1 tsp chili oil
• 1 tbsp sesame oil
• ½ tsp salt

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 5 minutes

The marinade: Mix together soy sauce, sherry, garlic, ginger powder, and 1 teaspoon of powdered sugar well. Halve the meat lengthwise. Pour the marinade over it and let it sit in the fridge for about 2 hours. The salad: Meanwhile, pour boiling water over the glass noodles (or let it sit according to the instructions). Cut the cucumber, carrots, and lettuce leaves into very thin slices. Quarter the tomatoes. Leave the bean sprouts as they are. Now mix everything with the drained, cooled glass noodles. Mix together the vinegar, chili and sesame oil, powdered sugar, and salt and pour over the noodles. Mix well, refrigerate, and let it marinate. Drain the meat. Thread the meat slices onto skewers so that they are pierced several times to form a wavy line. Cook on the hot grill for 1 minute per side. Serve with the salad and bread and a dry red wine.