Teriyaki Beef Kabobs

Teriyaki Beef Kabobs

2 tablespoons cornstarch
1 can Beef Broth
1/2 cup water
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 small cloves garlic, minced
1/4 teaspoon ground ginger
1 pound of steak, cut into 1-inch cubes
12 medium mushrooms
2 medium red onions, each cut into 6 wedges
4 cherry tomatoes
4 cups hot cooked rice

Stir the cornstarch, broth, water, soy sauce, brown sugar, garlic and ginger in a 1-quart saucepan until the mixture is smooth.  Cook and stir over medium heat until the mixture boils and thickens.

Thread the beef, mushrooms and onions alternately onto 4 skewers.

Lightly oil the grill rack and heat the grill to medium.  Grill the kabobs for 20 minutes or until desired doneness, turning and brushing often with the broth mixture. Place 1 tomato on the end of each skewer.

Heat the remaining broth mixture over medium-high heat to a boil.  Serve the broth mixture with the kabobs and rice.