Time P1DT21m Yield 24 Number Of Ingredients 8 Steps:
Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap. Marinate beef in refrigerator for 24 hours. Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade. Thread beef slices in a zig-zag onto the skewers. Preheat grill for medium heat and lightly oil the grate. Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.
Time 25m Yield 16 kabobs (1 cup sauce). Number Of Ingredients 7 Steps:
Drain pineapple chunks, reserving juice. In a large bowl or shallow dish, combine teriyaki, ginger and the pineapple juice. Add beef and turn to coat. Refrigerate for up to 2 hours. Drain beef, discarding marinade., On 16 soaked wooden appetizer skewers, alternately thread beef and pineapple. On a lightly greased grill rack, cook kabobs, covered, over medium heat until beef reaches desired doneness, 6-8 minutes, turning once., In a small bowl, combine sour cream and horseradish; serve with kabobs.
Time 4h35m Yield 6 Number Of Ingredients 6 Steps:
Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours. Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed. Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.
Time 25m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large bowl, mix first eight ingredients; toss with beef. Refrigerate, covered, 2-3 hours., Thread beef strips, weaving back and forth, onto six metal or soaked wooden skewers; discard marinade. Grill beef, uncovered, over medium heat until desired doneness, 6-9 minutes, turning occasionally.
Time 37m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Heat grill. Cut steaks into 1 inch wide strips. Place strips in shallow dish or resealable plastic bag. In a small bowl, combine all remaining ingredients; mix well. Pour over strips; toss to coat well. Cover dish or seal bag; let stand at room temperature for 15 to 30 minutes to marinate. When ready to grill, remove steaks from marinade; discard marinade. Thread steak strips onto 4 10 to 12 inch oiled metal skewers. Place on grill and cook 5 to 7 minutes or until desired doneness, turning once.
Time 4h15m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours. Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed. Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.
