Get your grill going with these quick-cooking kabobs, basted in an easy to make teriyaki sauce that has more flavor than most restaurant sauces.
cost per recipe: $10.10
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
tablespoons soy sauce
tablespoon packed brown sugar
teaspoon garlic powder or 1 clove garlic, minced
teaspoon ground ginger
pound boneless beef sirloin steak, cut into 1-inch cubes
medium red onion, cut into 6 wedges each
cup long grain white rice, prepared according to package directions (about 3 cups)
Stir the broth, cornstarch, water, soy sauce, brown sugar, garlic powder and ginger in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens.
Thread the beef, mushrooms and onions alternately onto 4 skewers.
Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the beef is cooked through, turning and brushing often with the broth mixture. Place 1 tomato on the end of each skewer.
Heat the remaining broth mixture over medium-high heat to a boil. Serve the broth mixture with the kabobs and rice.