Meet the Cook: Several years back, my sister-in-law brought this recipe on a family camping trip and we fixed it for an outdoor potluck. It was so delicious that I asked if I could have a copy to take with me. It's become a summer standard for us. Making this dish is a team effort...I put the ingredients together, and my husband handles the grilling. We grow four kinds of wheat and canola on our farm, and we are the parents of four children - ages 18, 17, 15 and 11. -Lisa Hector, Estevan, Saskatchewan
- 1/4 cup vegetable oil
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1-3/4 pounds beef tenderloin, cut into 1-inch cubes
- 3/4 pound cherry tomatoes
- 1/2 pound whole fresh mushrooms
- 2 large green peppers, cubed
- 1 large red onion, cut into wedges
- Hot cooked rice, optional
- In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Seal bag; refrigerate for 1 hour, turning occasionally.
- Drain and discard the marinade. On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, green peppers and onions. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve meat and vegetables over rice if desired. Yield: 6-8 servings.
Originally published as Teriyaki Beef Kabobs in Country Woman July/August 1997, p31
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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