Beef Tip Kabobs With Teriyaki Ginger Sauce

Christy Rost

3pounds beef tip roast or sirloin steak, trimmed
2green bell peppers
2red bell peppers
2zucchini squash
2yellow squash
1pint cherry tomatoes

Basting Sauce:
1tablespoon olive oil
3large cloves minced garlic
2tablespoons minced onion
¾cup lite soy sauce
3tablespoons ketchup
2tablespoons molasses
2tablespoons brown sugar, packed
2drops Worcestershire sauce
¾teaspoon grated ginger root

Slice beef into 2-inch cubes and set aside. Slice peppers, squash and onion to fit on skewers. Cover and refrigerate while preparing teriyaki sauce.

Heat a medium saucepan over low heat; add olive oil. Saute garlic and onion in hot oil until soft, about 3 minutes. Stir in soy sauce, ketchup, molasses, sugar, Worcestershire and grated ginger. Bring mixture to a boil over low heat; simmer 30 minutes, stirring occasionally, until sauce thickens.

Alternate beef cubes with vegetables on metal skewers. Place skewers on hot grill and baste with teriyaki ginger sauce. Turn kabobs and baste often until meat is cooked to desired doneness.

To serve, place kabobs over couscous or rice on a large serving platter.

Category: Meat