Ingredients Jump to Instructions ↓

  1. 1/4 cup vegetable oil

  2. 1/4 cup orange juice

  3. 1/4 cup soy sauce

  4. 1 teaspoon garlic powder

  5. 1 teaspoon ground ginger

  6. 1-3/4 pounds beef tenderloin, cut into 1-inch cubes

  7. 3/4 pound cherry tomatoes

  8. 1/2 pound whole fresh mushrooms

  9. 2 large green peppers, cubed

  10. 1 large red onion, cut into wedges Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Seal bag; refrigerate for 1 hour, turning occasionally. Drain and discard the marinade. On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, green peppers and onions. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve meat and vegetables over rice if desired. Yield: 6-8 servings.


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