Teriyaki Beef Kabobs

The meat is so tender and juicy and has an excellent flavor. The cook time was right on for medium steak, IMHO. Revised just a little from the original TOF recipe. I did however, double the marinade, not in the recipe but when I made it, to make sure I got good coverage of the meat. The original only marinaded the meat for 1 hour, but I did it overnight and I think that make a big difference. Prep time does not include the time it takes to marinade.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup  enova  oil or 1⁄4 cup  vegetable oil
• 1⁄4 cup  orange juice
• 1⁄4 cup light soy sauce
• 3 -4  garlic cloves, chopped
• 1  teaspoon ground ginger
• 1 3⁄4 lbs beef tenderloin, cut into 1 inch cubes
• 3⁄4 lb cherry tomatoes
• 1⁄2 lb  fresh whole mushroom
• 1  medium  red pepper, cubed
• 1  medium  yellow pepper, cubed
• 1  large red onion, cut into wedges
•  hot cooked rice (optional)

Directions

1. In a resealable plastic bag or shallow glass container, combine the first five ingredients and mix well.
2. Reserve 1/2 cup for basting and refrigerate. (If you didn't double the sauce reserve 1/4 cup).
3. Add beef to remaining marinade.
4. Turn to coat.
5. Seal bag or cover container.
6. Refrigerate overnight, turning occasionally.
7. Drain and discard the marinade.
8. On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, peppers and onions.
9. Grill, uncovered, over medium heat for 3 minutes on each side.
10. Baste with reserved marinade.
11. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness.
12. Serve meat and vegetables over rice if desired.