Description
Juicy beef skewers marinated in homemade teriyaki sauce, grilled to perfection with colorful bell peppers and onions. A quick weeknight meal with restaurant-quality flavors.
Ingredients
Scale
For the Crust:
- For the marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- For the skewers:
- 1.5 lbs flank steak, cut into 1-inch cubes
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 large red onion, cut into chunks
- 2 tablespoons vegetable oil
- 1 teaspoon black pepper
- For garnish:
- 2 tablespoons sesame seeds
- 2 green onions, thinly sliced
Instructions
1. Prepare the Crust:
- 1. Whisk together all marinade ingredients in a bowl until sugar dissolves.
- 2. Place beef cubes in a ziplock bag with 3/4 of the marinade. Reserve remaining marinade for basting. Marinate for at least 30 minutes (up to 4 hours).
- 3. Soak wooden skewers in water for 30 minutes to prevent burning.
- 4. Preheat grill or grill pan to medium-high heat (400°F).
- 5. Thread beef and vegetables alternately onto skewers, leaving small gaps between pieces.
- 6. Brush skewers with vegetable oil and sprinkle with black pepper.
- 7. Grill for 3-4 minutes per side (for medium-rare), basting with reserved marinade during last minute.
- 8. Remove when beef reaches 135°F internal temperature and vegetables are slightly charred.
- 9. Garnish with sesame seeds and green onions. Serve immediately over rice if desired.
Notes
For best results, don’t overcrowd skewers – leave space between pieces for even cooking. Can substitute chicken or tofu for beef. If using wooden skewers, wrap exposed ends in foil to prevent burning.