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1 ½ lbs sirloin steak
1 tblsp peeled and finely minced fresh ginger
2 minced garlic cloves
2 tblsp to ¼ cup Bragg Liquid Aminos
¼ cup pure-pressed sesame oil
½
cup finely chopped scallions
2 tblsp minced fresh
cilantro
2 tblsp fresh lime juice
1 tsp grated lime
freshly ground black pepper
dash
cayenne pepper
¼ cup dry sherry
16 whole brown or white mushrooms, stems removed
2 red or green bell peppers, cut into 1 ½ - inch
squares
1 red onion, cut into1 ½ - inch
squares
8 skewers
Cut beef into 1 ½ - inch cubes and set aside. In a large
shallow dish, combine ginger, garlic, Bragg’s, sesame oil, scallions, cilantro, lime juice, lime zest, black pepper,
cayenne pepper and sherry. Mix well. Add cubed beef, mushrooms, bell peppers and onion. Marinate, refrigerated, 1 to 2 hours.
Prepare barbecue or broiler.
Thread cubed meat onto skewers, alternating with whole mushrooms, bell peppers and onion.
Save marinade. Cook skewers over hot coals, basting occasionally; or broil skewers on a greased rack with a tinfoil-lined
baking sheet underneath, basting occasionally. Broil 3 inches from heat source, until meat is tender.
Recipe from The
Schwarzbein Principal Cookbook.
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