Teriyaki Beef Kabobs
|Boneless beef top sirloin steak||1 Pound|
|Pineapple||1⁄2 , peeled, cored, cut into 1 inch pieces|
|Green bell pepper||1 Small, cut into 1 inch pieces|
|Red bell pepper||1 Small, cut into 1 inch pieces|
|Hot cooked rice||2 Cup (32 tbs)|
|Packed light brown sugar||2⁄3 Cup (10.67 tbs)|
|Dry sherry||3 Tablespoon|
|Soy sauce||3 Tablespoon|
|Dark sesame oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Ground ginger||3⁄4 Teaspoon|
Trim fat from steak.
Cut steak into 1 1/2 inch pieces.
In small bowl combine marinade ingredients.
Place beef in plastic bag.
Add 1/2 of marinade, turning to coat.
Close bag securely and refrigerate 20 minutes.
Reserve remaining marinade.
Remove beef from marinade and discard marinade.
Alternately thread equal amounts of beef, bell peppers.
and pineapple onto each of four 12-inch 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.