Teriyaki beef kebabs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Sirloin tips |
| 1 | cup | Pineapple juice |
| ¼ | cup | Burgundy |
| ¼ | cup | Teriyaki sauce |
| 1 | tablespoon | Vegetable oil |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Ginger |
| 1 | dash | Tobasco |
| 2 | tablespoons | Brown sugar |
| 1 | tablespoon | Cornstarch |
Directions
SAUCE
Slice meat into 3-inch strips, ⅛-inch thick. Mix all ingredients for sauce, except brown sugar and cornstarch. Marinate beef strips in sauce 3 hours or overnight in refrigerator. Drain, reserving sauce.
Weave beef strips back and forth on skewers. Brush with sauce. Preheat grill. Arrange skewers on grill and grill 8-12 minutes, turning occasionally. In saucepan; stir brown sugar and cornstarch into remaining sauce; bring to boil, stirring constantly until thickened.
Serve thickened sauce over skewers on a bed of rice.
Recipe by: Rival Posted to MC-Recipe Digest V1 #593 by The Taillons <taillon@...> on May 04, 1997