Beef And Plum Kabobs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Boneless beef chuck shoulder,
1 tbsp: Hoisin sauce,
-steaks, cut 1" thick
1/2 tsp: Mustard, dry
1/4 cup: Preserves, plum
1/2 tsp: Ginger, fresh, minced
1 tbsp: Green onion, minced
1/4 tsp: Hot pepper sauce,
1 tbsp: Lemon juice, fresh
4: Plums, ripe, quartered
Directions:
Partially freeze beef steak; cut into 1/8" to 1/4" thick strips.
Combine preserves, green onion, lemon juice, hoisin sauce, mustard,
ginger andhot pepper sauce. Place beef strips in plastic bag; add
marinade, turning to coat. Close bag securely and marinate in
refrigerator 30 minutes. Remove beef from plastic bag. Alternately
thread an equal amount of beef strips (weaving back and forth) and
two plum pieces on each of eight 12" skewers. Place kabobs on grid
over medium coals. Grill 3 to 5 minutes, turning once.
283 calories per serving. Freezing time: 30 minutes Preparation time:
30 minutes Marinating time: 30 minutes Cooking time: 3 to 5 minutes
SOURCE: Marinate and Grill Beef Recipes, 1991 Beef Industry Council
from Simply Southern the Fall 1994 Southern Living Cooking School
Typos by Nancy Coleman.
From: Nancy Coleman Date: 09-26-94
Source from luhu.jp
Combine preserves, green onion, lemon juice, hoisin sauce, mustard,
ginger andhot pepper sauce. Place beef strips in plastic bag; add
marinade, turning to coat. Close bag securely and marinate in
refrigerator 30 minutes. Remove beef from plastic bag. Alternately
thread an equal amount of beef strips (weaving back and forth) and
two plum pieces on each of eight 12" skewers. Place kabobs on grid
over medium coals. Grill 3 to 5 minutes, turning once.
283 calories per serving. Freezing time: 30 minutes Preparation time:
30 minutes Marinating time: 30 minutes Cooking time: 3 to 5 minutes
SOURCE: Marinate and Grill Beef Recipes, 1991 Beef Industry Council
from Simply Southern the Fall 1994 Southern Living Cooking School
Typos by Nancy Coleman.
From: Nancy Coleman Date: 09-26-94
Source from luhu.jp