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Cook'n with Betty Crocker 
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Teriyaki Beef Kabobs |
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Serves: 6 Print this RecipeTeriyaki sauce comes in two forms. The baste-and-glaze type is thick and clings well to meats, poultry and seafood during cooking; the marinade type is thinner, and foods absorb the flavor best during marinating. 1 1/2 pounds boneless beef sirloin steaks, cut into 1-inch cubes 1 cup teriyaki sauce baste and glaze 1 medium green bell peppers, cut into 1-inch pieces 18 medium mushrooms 2 tablespoons vegetable oil 1/4 cup sesame seeds, toasted Place beef in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour teriyaki baste over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours. Heat coals or gas grill. Remove beef from teriyaki baste; discard baste. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each item. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed. Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently. 1 Serving: Calories 200 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 55mg; Sodium 650mg; Carbohydrate 6g (Dietary Fiber 1g); Protein 23g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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