North carolina teriyaki beef kabobs
4 Servings
Ingredients
| Quantity | 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 |
Directions
MARINADE
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