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Teriyaki Beef Kabobs Recipe
|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|
Serving size: Complete recipe
Calories 2123 Calories from Fat 347
% Daily Value*
Total Fat 38 g59.1%
Saturated Fat 9.8 g49%
Trans Fat 0 g
Cholesterol 213.3 mg
Sodium 3648.1 mg152%
Total Carbohydrates 343 g114.3%
Dietary Fiber 12.5 g49.9%
Sugars 199.3 g
Protein 103 g205.5%
Vitamin A 90.1% Vitamin C 735.7%
Calcium 11.8% Iron 52.2%
*Based on a 2000 Calorie diet
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.