Simple Way to Beef Teriyaki With Togue Recipe

Sweet Heat Beef Teriyaki Marinade

Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.

Recipe Summary Sweet Heat Beef Teriyaki Marinade

Sweet marmalade and hot Sriracha sauce bring out the rich flavor of these grilled top sirloin and veggie kabobs.

Ingredients | Beef Teriyaki With Togue Recipe

½ cup Kikkoman Teriyaki Marinade & Sauce

⅓ cup orange marmalade

1 teaspoon Kikkoman Sriracha Hot Chili Sauce, or more to taste

1 large clove garlic, minced

1 pound (1 inch thick) beef top sirloin steak

1 summer squash, cut into 1-inch pieces*

1 medium red or green bell pepper, cut into 1 1/2-inch pieces

Directions

Cut beef steak into 1-1/4 inch pieces. Combine marinade ingredients in a bowl, stirring well. Reserve 2 tablespoons marinade. Place half of remaining marinade and beef in food safe plastic bag; turn to coat. Place remaining marinade, squash and bell pepper in another food-safe plastic bag. Close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.

Remove beef and vegetables from marinade; discard marinade. Alternately thread beef and vegetables evenly onto four 15-inch metal skewers.

Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons of marinade.

* Substitute: You can use 12 baby pattypan squash instead of one medium summer squash.

Info | Beef Teriyaki With Togue Recipe

Servings: 4 Yield: 4 servings

TAG : Sweet Heat Beef Teriyaki Marinade

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