PouCut into approx. 1” X 1” pc (18 pc/lb) and portion beef tenderloin tips
Toss and marinate pieces in CHEF MYRON’S PREMIUM TERIYAKIsauce for a few min.
Skewer 4 pc alternating with sweet red pepper and Vidalia Onion pieces on (water soaked) 8” bamboo skewer making sure that there is no skewer showing between pieces.
Broil under salamander brushing twice with CHEF MYRON’S PREMIUM TERIYAKI (once just before plating) to glaze.
Plate 2 skewers over rice and a soufflé of CHEF MYRON’S PREMIUM TERIYAKI sauce.