Steak And Vegetable Kabobs - Country Cooking Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
18: , (1 1/2 inch) chunks boneless
-gingerroot OR,
-beef-sirloin steak,
1/2 tsp: Ground ginger,
-, about 2 1/2 lb
Mesquite or hickory wood,
1/4 cup: Reduced-sodium soy sauce,
-chips,
1/4 cup: Rice-wine vinegar or dry,
1 large: Red onion,
-sherry,
1 large: Sweet green pepper or red,
2 tbsp: Sugar,
-or yellow pepper,
1 tbsp: Oriental sesame oil,
Olive or vegetable oil,
1 1/2 tsp: Peeled, grated fresh
Directions:
1. In medium-size bowl, combine beef, soy sauce, vinegar, sugar,
sesame oil, and gingerroot. Refrigerate beef 30 minutes to marinate.
2. Meanwhile, heat coals or wood in a grill until hot, and soak wood
chips in water for 30 minutes. Lightly oil or coat grill rack with
nonstick vegetable cooking spray and set aside.
3. In heavy 2-quart saucepan, heat 2 inches water and onion to
boiling over high heat; cook onion 5 minutes or until softened.
Remove stem and seeds from pepper. Cut pepper into large pieces and
blanch a few seconds in the same boiling water with the onion. Drain
vegetables. Cut onion into 12 wedge-shaped slices, keeping the pieces
intact.
4. Drain wood chips and place on hot coals. Heat the grill rack. To
make kabobs, on each of 6 long metal skewers, alternately thread
vegetables with 3 chunks of beef, reserving the marinade. Brush
vegetables with olive oil.
5. Place kabobs on hot grill rack about 4 inches above medium-hot
coals. Grill 8 minutes or until beef is cooked to desired degree of
doneness, turning and basting occasionally with the reserved marinade.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp
sesame oil, and gingerroot. Refrigerate beef 30 minutes to marinate.
2. Meanwhile, heat coals or wood in a grill until hot, and soak wood
chips in water for 30 minutes. Lightly oil or coat grill rack with
nonstick vegetable cooking spray and set aside.
3. In heavy 2-quart saucepan, heat 2 inches water and onion to
boiling over high heat; cook onion 5 minutes or until softened.
Remove stem and seeds from pepper. Cut pepper into large pieces and
blanch a few seconds in the same boiling water with the onion. Drain
vegetables. Cut onion into 12 wedge-shaped slices, keeping the pieces
intact.
4. Drain wood chips and place on hot coals. Heat the grill rack. To
make kabobs, on each of 6 long metal skewers, alternately thread
vegetables with 3 chunks of beef, reserving the marinade. Brush
vegetables with olive oil.
5. Place kabobs on hot grill rack about 4 inches above medium-hot
coals. Grill 8 minutes or until beef is cooked to desired degree of
doneness, turning and basting occasionally with the reserved marinade.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp