Teriyaki Beef Kabobs

Teriyaki Beef Kabobs




  • 2 Tbsp cornstarch
  • 1 (10.5 ounce) can condensed beef broth
  • ½ cup water
  • 2 Tbsp Tabasco soy sauce
  • 1 Tbsp packed brown sugar
  • ¼ tsp garlic powder
  • ¼ tsp ground ginger
  • 1 lb boneless beef sirloin steak or beef top round steak, cut into 1-inch cubes
  • 12 medium mushrooms
  • 2 medium red onions, each cut into 6 wedges
  • 4 cherry tomatoes
  • 4 cups hot cooked rice 


Mix cornstarch, broth, water, soy, sugar, garlic and ginger in saucepan. Cook and stir until mixture boils and thickens. Thread alternately beef, mushrooms and onions on 4 long skewers. Grill kabobs 20 min. or until done, turning and brushing often with broth mixture. Place 1 tomato on end of each skewer. Heat remaining broth mixture to a boil. Serve with kabobs and rice. Makes 4 skewers.

NOTE: Before using skewers, soak in water for at least 20 minutes to reduce burning during grilling.





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