Teriyaki Beef Kabobs
Get your grill going with these quick-cooking kabobs, basted in an easy to make teriyaki sauce that has more flavor than most restaurant sauces.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
2 tablespoons cornstarch
0.5 cup water
2 tablespoons soy sauce
1 tablespoon packed brown sugar
0.25 teaspoon garlic powder or 1 clove garlic, minced
0.25 teaspoon ground ginger
1 pound boneless beef sirloin steak, cut into 1-inch cubes
12 medium mushrooms
2 medium red onion, cut into 6 wedges each
4 cherry tomatoes
1 cup long grain white rice, prepared according to package directions (about 3 cups)
2 tablespoons cornstarch
0.5 cup water
2 tablespoons soy sauce
1 tablespoon packed brown sugar
0.25 teaspoon garlic powder or 1 clove garlic, minced
0.25 teaspoon ground ginger
1 pound boneless beef sirloin steak, cut into 1-inch cubes
12 medium mushrooms
2 medium red onion, cut into 6 wedges each
4 cherry tomatoes
1 cup long grain white rice, prepared according to package directions (about 3 cups)
Instructions
Stir the broth, cornstarch, water, soy sauce, brown sugar, garlic powder and ginger in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens.
Thread the beef, mushrooms and onions alternately onto 4 skewers.
Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the beef is cooked through, turning and brushing often with the broth mixture. Place 1 tomato on the end of each skewer.
Heat the remaining broth mixture over medium-high heat to a boil. Serve the broth mixture with the kabobs and rice.
Thread the beef, mushrooms and onions alternately onto 4 skewers.
Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the beef is cooked through, turning and brushing often with the broth mixture. Place 1 tomato on the end of each skewer.
Heat the remaining broth mixture over medium-high heat to a boil. Serve the broth mixture with the kabobs and rice.
Teriyaki Beef Kabobs
Get your grill going with these quick-cooking kabobs, basted in an easy to make teriyaki sauce that has more flavor than most restaurant sauces.
Directions
Print
Stir the broth, cornstarch, water, soy sauce, brown sugar, garlic powder and ginger in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens.Thread the beef, mushrooms and onions alternately onto 4 skewers.Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the beef is cooked through, turning and brushing often with the broth mixture. Place 1 tomato on the end of each skewer.Heat the remaining broth mixture over medium-high heat to a boil. Serve the broth mixture with the kabobs and rice.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth2 tablespoons cornstarch0.5 cup water2 tablespoons soy sauce1 tablespoon packed brown sugar0.25 teaspoon garlic powder or 1 clove garlic, minced0.25 teaspoon ground ginger1 pound boneless beef sirloin steak, cut into 1-inch cubes12 medium mushrooms2 medium red onion, cut into 6 wedges each4 cherry tomatoes1 cup long grain white rice, prepared according to package directions (about 3 cups)
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