North Carolina Teriyaki Beef Kabobs Recipe - Cooking Index
1 lb | 454g / 16oz | Boneless beef top sirloin steak - 1 1/4" thick |
1/2 | Fresh pineapple - peeled, cored, in 1" pieces | |
1 | Green bell pepper - in 1" pieces (small) | |
1 | Red bell pepper - in 1" pieces (small) | |
2 cups | 320g / 11oz | Hot cooked rice |
Marinade | ||
1/4 cup | 40g / 1.4oz | Packed light brown sugar |
3 tablespoons | 45ml | Dry sherry |
3 tablespoons | 45ml | Soy sauce |
2 teaspoons | 10ml | Dark sesame oil |
2 teaspoons | 10ml | Garlic cloves - crushed (large) |
1/2 teaspoon | 2.5ml | Ground ginger |
Trim fat from beef steak. Cut steak into 1 1/4 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 marinade.
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.
Source:
North Carolina Cattlemen's Beef Council
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