North carolina teriyaki beef kabobs

Yield: 4 Servings

Measure Ingredient
1 pounds Boneless beef top sirloin steak; 1 1/4" thick
½ Fresh pinapple; peeled, cored, in 1" pieces
1 small Green bell pepper; in 1" pieces
1 small Red bell pepper; in 1" pieces
2 cups Hot cooked rice
¼ cup Packed light brown sugar
3 tablespoons Dry sherry
3 tablespoons Soy sauce
2 teaspoons Dark sesame oil
2 larges Garlic cloves; crushed
½ teaspoon Ground ginger


Trim fat from beef steak. Cut steak into 1¼ inch pieces. In small bowl, combine marinade ingredients. Place beef in plastic bag; add half of the marinade. Turn to coat. Close bag. Marinate in refrigerator 20 minutes.

Reserve remaining marinde. Remove beef from marinade; discard marinade.

Alternately thread equal amounts of beef, pineapple and bell peppers onto each of four 12" metal skewers. Place kabobs on grid over Medium coals.

Grill 8-11 minutes for rare to medium doneness, turning and brushing with reserved marinade occasionally. Serve with rice. Makes 4 servings.

Recipe by: North Carolina Cattlemen's Beef Council Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Feb 25, 1998

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