Recipe By: Chef Christopher Hall
Ingredients:
- 2/3 cup of fresh pineapple juice
- 1 cup low-sodium soy
- 4 1/2 tsp unseasoned rice vinegar
- 1 tsp sesame oil
- 1/3 cup of sugar
- 7 cloves garlic, peeled and thinly sliced
- 2 tbsp sliced gingerroot
- A pinch of chile flakes
- 3 lbs. of My Green Earth™ Beef Kabob Meat (steak tips)
- 2 bell peppers, stemmed and seeded, cut into 1.5” pieces
- 1 peeled onion, cut into 1.5” pieces
- 1/2 lb. shitake mushrooms
Directions:
- Combine all of the ingredients for the teriyaki sauce in a small sauce pan. Bring to a boil, then simmer until this mixture is reduced to 1.5 cups. Strain into a container and cool completely.
- Trim the kabob meat of any excess fat and silverskin. Alternately thread the meat and vegetables onto metal skewers.
- Place the skewers on a wood or gas grill over high, direct heat.
- Baste throughout the cooking process with teriyaki sauce.