Teriyaki Beef
2 cups soy sauce
1 cup mirin (Japanese Rice Wine)
1/2 cup water
1/2 cup canola oil
1/2 cup brown sugar
2 tablespoons ground ginger
2 tablespoons dry mustard
12 fresh garlic cloves, minced
6 pounds round steak (at least 1-inch thick)

Coconut Rice
9 cups unsweetened coconut milk
3 cups water
salt, to taste
6 cups long-grain white rice
1/2 fresh cilantro, chopped toasted coconut, for garnish

Preparation For Teriyaki Beef:
In a large mixing bowl, whisk together the soy sauce, mirin, water, oil, brown sugar, ginger, dry mustard and garlic until well combined.
Trim excess fat from the meat and cut the meat into 1/4-inch thick strips.
Add the meat to the marinade and marinate in the refrigerator for at least 2 hours.

When ready to cook, drain the meat from the marinade, reserving the teriyaki sauce, and lace the meat strips accordion-style onto skewers.
For medium-rare, grill or broil the skewers about 5 minutes, turning frequently.
Before serving, place the reserved marinade in a saucepot and bring it to a full boil.
Allow the sauce to cook for 5 minutes, or until thickened. Makes about 50 Skewers.

Preparation For Coconut Rice:
In a large pot, bring the coconut milk, water and salt to a boil.
Add the rice and reduce the heat to low.
Simmer the rice, covered, until most of the liquid is absorbed, about 20 minutes.
Remove the pan from the heat and let the rice stand, covered, for 5 minutes.
Before serving, stir in the cilantro and top the rice with the toasted coconut.
Serves 20.

Note:
When cooking for a crowd, plan accordingly!
Some kitchen work can be done ahead of time, such as pre-cooking beans, veggies or meats for soups and stews. Also, be sure to plan in advance to have extra stove and refrigerator space.

Remember that not all recipes double or triple according to your calculator.
When it comes to dried spices, no matter how large you are making the recipe, start by just doubling the amount, then adding more seasonings as needed.
Too much spice can ruin recipe results!

When cooking with wooden skewers, remember to soak the skewers in water for 30 minutes before using to keep the skewers from burning on the grill or under the broiler.