Recipe - North Carolina Teriyaki Beef Kabobs

1 pound Boneless beef top sirloin
steak; 1 1/4" thick
One half Fresh pinapple; peeled,
cored, in 1" pieces
1 small Green bell pepper; in 1"
pieces
1 small Red bell pepper; in 1"
pieces
2 cup Hot cooked rice

MARINADE
One fourth cup Packed light brown sugar
3 tablespoon Dry sherry
3 tablespoon Soy sauce
2 teaspoon Dark sesame oil
2 lg Garlic cloves; crushed
One half teaspoon Ground ginger

Trim fat from beef steak. Cut steak into 1 One fourth 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 811 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 MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Feb 25, 1998