OVEN-MADE BEEF KABOBS WITH HOMEMADE TERIYAKI SAUCE

Oven-Made Beef Kabobs with Homemade Teriyaki Sauce image

Provided by Sara Andrea

Categories Beef

Time 1h55m

Number Of Ingredients 20

2 lb stew meat (or top sirloin)
1 red onion
2 bell peppers (any color)
15 whole mushrooms
1 can(s) pineapple chunks (20 oz)
MARINADE
1 c water
1/4 c soy sauce
2 Tbsp brown sugar
1/2 tsp ground ginger
1/2 tsp garlic powder
TERIYAKI SAUCE
1 c pineapple juice (reserved from can)
1/4 c soy sauce
2 Tbsp cornstarch
2 Tbsp brown sugar
1/2 tsp ground ginger
1/2 tsp garlic powder
2 Tbsp honey
1 tsp sesame seeds

Steps:

1. Marinade: Mix all ingredients of the marinade (water, soy sauce, brown sugar, ground ginger, and garlic powder) and put in a bowl or gallon-size ziplock. Cut beef into bit-size cubes (I use kitchen sears) and put in marinade. Let marinate, in the refrigerator, at least 1 hour or up to 8 hrs.
2. Prep: Take marinated meat out of the refrigerator. Preheat oven to 350. Place 15-20 wooden skewers in water to soak. While skewers are soaking, cut onion and peppers to bite size pieces. Drain pineapple pieces, reserving the juice to use later. Thread water soaked skewers alternating vegetables, pieces of meat, and pineapple chunks.
3. Cook Kabobs: Place the beef kabobs on a foil lined, rimmed baking sheet. Bake for 30 minutes, turn kabobs at the 15 minute mark.
4. Make Teriyaki Sauce: In a small sauce pan combine 1 cup pineapple juice, 1/4 cup soy sauce, 2 T brown sugar, 2 T honey, 1/2 t ground ginger, 1/2 t garlic powder, 2 T cornstarch. Use a whisk to combine and head on med-high heat until bowling about 2 minutes, sauce will thicken. Add water if you want a thinner sauce. Remove from heat and add sesame seeds.
5. Serve: Serve over rice with teriyaki dipping sauce.