Oriental Steak Pinwheels
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Teriyaki sauce||1⁄4 Cup (4 tbs)|
|White wine vinegar/Rice wine vinegar||1 Tablespoon|
|Five spice powder||1⁄2 Teaspoon|
|Bottled minced garlic||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Boneless beef top round steak||1 1⁄4 Pound, cut about 0.75 inch thick|
|Sweet yellow peppers/Green peppers||2 , cut into 1 0.5-inch squares|
|Fried rice noodles||1 Cup (16 tbs)|
For marinade, in a small bowl combine brown sugar, teriyaki sauce, vinegar, five-spice powder, garlic, and ginger; set aside.
Use a meat mallet to pound beef to 1/4- to 1/2-inch thickness.
Brush about 2 tablespoons of the marinade over beef.
Roll up from long side.
Cut into 1-inch slices.
Thread beef pinwheels and peppers alternately onto 4 or 5 skewers.
Place in shallow baking dish.
Pour remaining marinade over.
Cover and marinate in refrigerator 6 hours or overnight, turning skewers occasionally.
Remove skewers from marinade, reserving marinade.
Place skewers on the cooking grill.
Grill 9 to 11 minutes for medium or 11 to 14 minutes for well-done, turning once and brushing with marinade halfway through grilling time.
Serve with fried rice noodles, if desired.
Fry unsoaked noodles, a few at a time, about 5 seconds or just till noodles puff and rise to the top.
Remove noodles; drain on paper towels.
Keep warm in oven.