Barbecue Beef Teriyaki Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · San Benito County Cooks

Barbecue Beef Teriyaki

Jim Achilles of Hollister - Winner BBQ category, San Benito County Beef Week

2 pounds beef cut into strips
1 cup soy sauce
1 cup brown sugar
3 cloves garlic
3 tablespoons pineapple juice
3 tablespoons balsamic vinegar
2 teaspoons dried mustard
1 tablespoon Worcestershire sauce
1 onion, cut into large pieces
1 green pepper, cut
1 red bell pepper, cut
pineapple slices, cut
1 tablespoon cornstarch

Mix soy, brown sugar, garlic, pineapple juice, vinegar, mustard and Worcestershire in a pan over low heat in order to blend the ingredients. Marinate the meat in a covered dish overnight or about 8 hours. Skewer meat with vegetables and prepare the BBQ grill for high heat. Before cooking the meat, boil the marinade for 5 minutes to remove impurities, then add a mixture of cornstarch and water to thicken into a sauce. Cook meat 4 minutes on each side, brushing with the sauce. Serve with remaining sauce in a side dish for dipping.

Recipe created 1996-07-24.

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