Subject: Campbell's Teriyaki Beef Kabobs
From: Unicorn (unicorn@indenial.com)
Date: Fri Aug 03 2001 - 08:58:35 EDT
Food for Thought:
A sense of curiosity is nature's original school of education (Smiley
Blanton, MD)
Recipe of the Day:
Looking for a great grilling recipe? Look no further than our Teriyaki
Beef Kabobs, basted
with a delicious blend of Asian spices and Campbell's Condensed Beef
Broth.
Campbell's Teriyaki Beef Kabobs
Prep Time: 15 min.
Cook Time: 20 min.
2 tbsp. cornstarch
1 can Campbell's Condensed Beef Broth
1/2 cup water
2 tbsp. soy sauce
1 tbsp. packed brown sugar
1/4 tsp. garlic powder or 2 cloves garlic, minced
1/4 tsp. ground ginger
1 lb. boneless beef sirloin or top round steak, cut into 1" cubes
12 medium mushrooms
2 medium red onions, each cut into 6 wedges
4 cherry tomatoes
4 cups hot cooked rice
MIX cornstarch, broth, water, soy, sugar, garlic and ginger in saucepan.
Cook and stir until
mixture boils and thickens.
THREAD alternately beef, mushrooms and onions on 4 long skewers.
GRILL kabobs 20 min. or until done, turning and brushing often with
broth mixture. Place 1
tomato on end of each skewer.
HEAT remaining broth mixture to a boil. Serve with kabobs and rice.
Serves 4.
Shopping List:
1 can Campbell's Condensed Beef Broth
1 lb. boneless beef sirloin or top round steak
Rice
Cornstarch
Brown sugar
Soy sauce
12 medium mushrooms
2 medium red onions
4 cherry tomatoes
Garlic powder or 2 cloves garlic
Ground ginger
Kitchen Clip:
The term 'kabob' is derived from the Turkish 'siskebabi', meaning
'spit-roasted meat'. When
preparing kabobs, remember to leave a little space between the pieces of
meat and vegetables
to allow the hot air to circulate for even cooking and flavorful
browning.
This archive was generated by hypermail 2b28 : Sat Sep 01 2001 - 00:00:01 EDT