| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Not, Sent | 1 | Servings | |
INGREDIENTS
| 3/4 | lb | Sirloin tips |
| 1 | c | Pineapple juice |
| 1/4 | c | Burgundy |
| 1/4 | c | Teriyaki sauce |
| 1 | tb | Vegetable oil |
| 1 | ts | Sugar |
| 1/2 | ts | Ginger |
| 1 | ds | Tobasco |
| 2 | tb | Brown sugar |
| 1 | tb | Cornstarch |
INSTRUCTIONS
SAUCE Slice meat into 3-inch strips, 1/8-inch thick. Mix all ingredients for sauce, except brown sugar and cornstarch. Marinate beef strips in sauce 3 hours or overnight in refrigerator. Drain, reserving sauce. Weave beef strips back and forth on skewers. Brush with sauce. Preheat grill. Arrange skewers on grill and grill 8-12 minutes, turning occasionally. In saucepan; stir brown sugar and cornstarch into remaining sauce; bring to boil, stirring constantly until thickened. Serve thickened sauce over skewers on a bed of rice. Recipe by: Rival Posted to MC-Recipe Digest V1 #593 by The Taillons <taillon@access.mountain.net> on May 04, 1997
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