Ingredients
1 cup sugar1 cup reduced-sodium soy sauce1 cup ketchup2 teaspoons garlic powder2 teaspoons ground ginger2 pounds beef top sirloin steak, cut into 1-1/2-inch cubes2 to 3 small zucchini, cut into 1-inch slices1/2 pound medium fresh mushrooms1 large green or sweet red pepper, cut into 1-inch pieces1 small onion, cut into 1-inch pieces2 cups cubed fresh pineapple
Preparation
For marinade, mix first 5 ingredients. In a large bowl or shallow dish, add half the marinade and the beef; turn to coat. Cover and reserve remaining marinade. Cover and refrigerate beef and marinade overnight.
On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade from beef bowl. Grill kabobs, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally.
In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.
