Steak and vegetable kabobs - country cooking

6 servings

Ingredients

Quantity Ingredient
18 (1 1/2 inch) chunks boneless beef-sirloin steak (about 2 1/2 lb)
¼ cup Reduced-sodium soy sauce
¼ cup Rice-wine vinegar or dry sherry
2 tablespoons Sugar
1 tablespoon Oriental sesame oil
1½ teaspoon Peeled, grated fresh gingerroot OR
½ teaspoon Ground ginger
Mesquite or hickory wood chips
1 large Red onion
1 large Sweet green pepper or red or yellow pepper
Olive or vegetable oil

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

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