Wednesday, October 26, 2011

Hawaiian Teriyaki Beef Kebabs

A few weeks ago, our oldest son was begging to make this, as it came from his very own kids' cookbook by Paula Deen. But I'm confused about how a Paula Deen recipe could be lacking a stick of butter.

What you need:

1.5 pounds of steak
3/4 C. soy sauce (La Choy is gluten-free, so that's what I use.)
1 tsp. of minced ginger (Mr. Wonderful is sensitive to ginger, so he mentioned he would have liked it with half that amount.)
1/2 tsp. minced garlic (that's about 1 clove)
1.5 tsp. brown sugar
20-ounce can of pineapple slices (or fresh pineapple is my preference, but we had a can handy.)
1/2 C. water

How you make it:

Cut steak into 1/4 inch strips, cutting away fat and gristle.

Mix together the soy sauce, ginger, garlic, brown sugar, and 1/2 C. water. Put it in a plastic bag along with the steak. Refrigerate overnight.

Soak the skewers in a pan of water about 30 min prior to grilling.

Thread the meat on the skewers and grill along with the pineapple on high or broil in the oven . Turn the meat and pineapple about halfway through cooking, about 5 minutes each side. (The pineapple might take longer, so you can start them 5 or 10 min before the meat.)

This was delicious over brown rice served with a salad! Way to go, Paula Deen. No butter. 

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