posted by Terrytx 10-14-98 10:53 AM
* Exported from MasterCook *
Hot, and I Mean Hot, Miniature Beef Kabobs
Recipe By : Chile Pepper
Serving Size : 4
Preparation Time :0:00
Categories : Beef Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade:
1/2 cup soy sauce
1/2 cup veg. oil
2 tablespoons dry-roasted sesame seeds
2 tablespoons brown sugar
1 tablespoon minced cilantro
1 tablespoon minced garlic
1 tablespoon minced ginger
2 small fresh Hawaiian chile peppers or jalapenos -- minced
1/2 teaspoon sesame oil
1/2 teaspoon white pepper
Kabobs:
1 1/4 pounds flank steak -- cut in 3/4" cubes
8 ounces whole mushrooms
2 large onions -- cut in 1/8 ths
Bamboo skewers, soaked in cold water at least 30 min.
Teriyaki Glaze:
1 cup soy sauce
1/2 cup mirin Japanese rice wine) or dry sherry
1/2 cup water
1/4 cup brown sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 tablespoon cornstarch
2 tablespoons water
Combine all marinade ingred. in large non-reactive bowl.
Add meat cubes and rub marinade by hand into meat for several mins.
Let meat marinate for 45 min.
Combine all ingred. for glaze, except cornstarch and 1 tbl water.
Bring to a boil. In a separate bowl, blend cornstarch and water to make a
smooth paste, then add to the boiling ingreds. on the saucepan.
Reduce heat and simmer, stirring frequently, until glaze is thickened.
Remove from heat and set aside.
Thread meat cubes onto skewers, starting and ending with a mushroom cap,
with chunks of beef and chunks of onion alternating in between.
Cook meat on each side for 2-1/2 min. ( for med-rare) over hot coals
or on a griddle.
Serve hot with Teriyaki Glaze brushed over each
serving.