Beef Tip Kabobs With Teriyaki Ginger Sauce| Christy Rost
- 3 pounds beef tip roast or sirloin steak, trimmed
- 2 green bell peppers
- 2 red bell peppers
- 2 zucchini squash
- 2 yellow squash
- 1 onion
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 3 large cloves minced garlic
- 2 tablespoons minced onion
- 3/4 cup lite soy sauce
- 3 tablespoons ketchup
- 2 tablespoons molasses
- 2 tablespoons brown sugar, packed
- 2 drops Worcestershire sauce
- 3/4 teaspoon 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.