Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

18 (1 1/2 inch) chunks boneless -gingerroot OR
-beef-sirloin steak 1/2 ts Ground ginger
-(about 2 1/2 lb) Mesquite or hickory wood
1/4 c Reduced-sodium soy sauce -chips
1/4 c Rice-wine vinegar or dry 1 lg Red onion
-sherry 1 lg Sweet green pepper or red
2 tb Sugar -or yellow pepper
1 tb Oriental sesame oil Olive or vegetable oil
1 1/2 ts Peeled, grated fresh

1. In medium-size bowl, combine beef, soy sauce, vinegar, sugar,
sesame oil, and gingerroot. Refrigerate beef 30 minutes to marinate.

2. Meanwhile, heat coals or wood in a grill until hot, and soak wood
chips in water for 30 minutes. Lightly oil or coat grill rack with
nonstick vegetable cooking spray and set aside.

3. In heavy 2-quart saucepan, heat 2 inches water and onion to
boiling over high heat; cook onion 5 minutes or until softened.
Remove stem and seeds from pepper. Cut pepper into large pieces and
blanch a few seconds in the same boiling water with the onion. Drain
vegetables. Cut onion into 12 wedge-shaped slices, keeping the pieces
intact.

4. Drain wood chips and place on hot coals. Heat the grill rack. To
make kabobs, on each of 6 long metal skewers, alternately thread
vegetables with 3 chunks of beef, reserving the marinade. Brush
vegetables with olive oil.

5. Place kabobs on hot grill rack about 4 inches above medium-hot
coals. Grill 8 minutes or until beef is cooked to desired degree of
doneness, turning and basting occasionally with the reserved marinade.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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