Subject: Campbell's(R) Teriyaki Beef Kabobs
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 25 2002 - 19:52:27 EDT
Food For Thought:
There is only one thing more painful than learning from experience, and
that is not learning from experience. (Archibald MacLeish)
Recipe of the Day:
When Campbell's(R) Condensed Beef Broth blends with Asian spices the
result is a tantalizing teriyaki basting sauce for grilled beef kabobs.
Campbell's(R) Teriyaki Beef Kabobs
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Prep Time 15 min.
Cook Time 20 min.
2 tbsp. cornstarch
1 can Campbell's(R) 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 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(R) 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 word 'siskebabi', meaning
'spit-roasted meat'. When skewering the kabobs, leave a little space
between the pieces of meat and vegetables. This will allow hot air to
circulate for even cooking and flavorful browning.
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