Asian Beef Kabobs
Kabobs with an Oriental flair.
Prep: 10 minutes
Cook: 15 minutes
Servings: 16 appetizers
4 main course
1 lb. beef top sirloin steak
6 green onions, cut into 1½-inch pieces
1/4 cup packed brown sugar
3 Tbsp. dry sherry
3 Tbsp. soy sauce
2 tsp. dark sesame oil
2 cloves garlic, crushed
1/2 tsp. ground ginger
16 bamboo skewers
Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.
Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger.
Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinade in refrigerator 20 minutes. Reserve remaining marinade.
Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes.
Remove beef from marinade and discard marinade.
Alternately thread beef (weaving back and forth) and green onion onto skewers.
Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once.
Brush kabobs with reserved marinade during last 2 minutes.