Ingredients
1/4 cup vegetable oil1/4 cup orange juice1/4 cup soy sauce1 teaspoon garlic powder1 teaspoon ground ginger1-3/4 pounds beef tenderloin, cut into 1-inch cubes3/4 pound cherry tomatoes1/2 pound whole fresh mushrooms2 large green peppers, cubed1 large red onion, cut into wedgesHot cooked rice, optional
Preparation
In a shallow dish, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Cover; 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Serve meat and vegetables over rice if desired.
