Beef Teriyaki Kabobs
|Beef sirloin steak||1 Pound, 1/4 inches thick (or beef round steak)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Garlic salt||1⁄4 Teaspoon|
Trim fat and bone from meat; cut meat into 1 1/4 inch strips.
Cut each strip into 1/4 inch pieces.
Mix remaining ingredients; pour on meat in glass bowl.
Cover and refrigerate at least 1 hour.
20 minutes before serving, set oven control at broil and/or 550Â°.
Have ready: 2 bunches green onions.
Trim green tops from onions; cut onions into 1 inch pieces.
Reserve marinade; alternate 3 pieces meat and 2 pieces onion on each skewer.
Broil kabobs with tops 3 to 4 inches from heat, brushing occasionally with reserved marinade, 3 to 4 minutes on each side.
To serve, spoon small amount reserved marinade on meat.