Yield: 1 Servings
Measure | 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 |
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