Sunday, June 11, 2017
Over The Moon party #77
Teriyaki Beef Skewers
I decided to grill out today (I wanted to be outdoors a little) and when I saw this recipe for Teriyaki Beef Skewers, I knew that I had to make them.
I marinated the beef for only 6 hours instead of the 24 it called for and they were still great. This would be great to do the night before so all you would have to do is grill them when you come home.
The recipe stated that the pineapple juice was optional, but I think it gave it added flavor, even though I used a mango/pineapple version.
I love recipes that I can easily make changes to. Next time I am going to try chicken instead of beef.
Recipe Print
Teriyaki Beef Skewers
Ingredients:
1 cup packed light brown sugar
1 cup low-sodium soy sauce’½ cup water
¼ cup vegetable oil
Some grated ginger
½ cup mango/pineapple juice (or other juice)
3 ¼ pounds flank or flat iron steak, cut into ¼ inch-wide strips
24 (10 inch) wooden skewers, soaked in water for 30 minutes
Directions:
- Whisk together brown sugar, soy sauce, water, oil, juice and garlic in a large plastic bag. Add steak and mix to coat. Put in a pan and chill for 24 hours.
- Preheat a large grill pan or grill and spray with cooking spray.
- Thread steak slices onto skewers and grill or broil in batches until cooked through.
Per 3-skewer serving: 276 calories; 10.8g FAT; 40g PRO; 2g CARB; 0g Fiber; 231 mg SODIUM; 114 mg CHOL.
The post Teriyaki Beef Skewers first appeared on Eclectic Red Barn.
Linking to these parties:
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Saturday, June 10, 2017
Chicken with Maple Bacon Glaze
Thursday, June 8, 2017
Thursday Favorite Things
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