Total Time
22mins
Prep 20 mins
Cook 2 mins

I needed a beef appetizer for a holiday party and could not find a suitable recipe in my normal places so I found a recipe in the halls of the WWW and modified it to my needs. This was a winner with the carnivores and pairs well with a Washington Pinot Noir

Ingredients Nutrition

Directions

  1. Place beef tenderloin cubes onto soaked bamboo skewers and place in a shallow dish. In a separate bowl, combine brown sugar, garlic, green onion, ginger, soy sauce and 3/4 of the reserved pineapple juice, mix well. Pour marinade over beef skewers reserving 1/3 of the mixture. Marinate for as long as possible but shoot for over night marinade. Place remaining mixture in a saucepan and bring to a simmer over medium heat. Combine remaining 1/4 reserved pineapple juice with cornstarch and pepper, mix well and add to simmering sauce. Reduce heat and whisk. Sauce will thicken. Simmer over low heat for 10 minutes. Strain and reserve. Preheat grill or BBQ. Remove beef skewers from marinade and drain well. Place beef skewers on preheated grill and cook about 30 seconds each side. Top with additional sauce and sprinkle with toasted sesame seeds.
Most Helpful

We had this for supper on Friday night. That is always takeaway night but we thought we would have this and we were not disapointed, it was good. I cooked on my wee bq as we have put the big one away for the winter, (to early in my opinion) anyway they turned out good but I think the real star was the sauce it had an amazing taste, it had a real zing to it, just couldn't get enough. I think that I will try it with chicken. very nice recipe. Made for PAC Fall 09.

Tea Jenny September 26, 2009