| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats, Beef | 4 | Servings | |
INGREDIENTS
| BARB DAY – GWHP32A—– | ||
| 1 | lb | Top sirloin steak — cut |
| Pineapple — 16- 1" X 1" | ||
| Pieces | ||
| 1 | sm | Onion — finely chopped |
| 8 | oz | Water chestnuts; canned |
| 1/2 | c | Teriyaki sauce — bottled |
| Drained | ||
| Thick |
INSTRUCTIONS
1 " Preparation time: 27 minutes Cut steak into 1/4" thick strips. Combine onion and teriyaki sauce. Place beef strips in small bowl and add the marinade, stirring to coat. Alternately thread beef strips (weaving back and forth), pineapple cubes and water chestnuts on bamboo or thin metal skewers. Place kabobs on grid over medium coals. Grill 4 minutes, turning once. Note: Recipe may also be prepared using top round steak, cut 1" thick or flank steak. Serving suggestions: Hot cooked rice and stir-fried broccoli, mushrooms and red bell peppers. Source: Beef Industry Council Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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