1 beef rump roast (2 - 2 1/2 lbs.)
1/4 c. soy sauce
1/4 c. sherry
1/4 c. water
1/4 c. vegetable oil
3 tbsp. lemon juice
1 capful 100% natural unsalted tenderizer
1 tsp. each ground ginger, brown sugar
1 clove garlic, minced
1/4 lb. fresh mushrooms
16 cherry tomatoes
1 lg. green pepper, cut into squares

Cut rump roast into 1/4 inch thick slices. Halve each piece lengthwise into strips; set aside.

In medium bowl, thoroughly combine next 9 ingredients. Completely immerse meat in marinade. Marinate 1 hour.

On skewers, alternately weave meat strips into an "S" shape, placing a cherry tomato, green pepper or a mushroom in each curve. Baste with marinade. Broil or grill 4-6 inches from heat 6-8 minutes. Turn and baste, cook 6-8 minutes more. Serves 6.