1/4 cup packed light brown sugar
3 tablespoons dry sherry
3 tablespoons soy sauce
2 teaspoon dark sesame oil
2 large cloves garlic, minced
1/2 teaspoon ground gingerroot
1 pound boneless top sirloin steak, cut 1 1/4 inch thick
8 ounces fresh pineapple chunks
1 small green bell pepper, cut into 1-inch pieces
1 small red bell pepper, cut into 1-inch pieces
2 cups hot, cooked rice


1. In a small bowl, combine brown sugar, sherry, soy sauce, sesame oil, garlic and gingerroot. Place beef in self-sealing plastic bag; add half of marinade, close bag securely, turning to coat. Marinate in refrigerator 20 minutes; reserve remaining marinade.
2. Preheat outdoor grill with rack 5 inches from heat source. Remove beef from marinade; discard marinade. Alternately thread equal amounts of beef, pineapple and bell peppers onto each of four 12-inch skewers.
3. Place kebabs on grill over medium coals. Grill 8 to 11 minutes for medium-rare to medium doneness, turning and brushing with reserved marinade occasionally. Serve over rice.
If using wooden skewers, soak them in water for 20 minutes before adding the ingredients.
Teriyaki Beef Kebabs
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