Asian Pepper Steak Kabobs
Total Time
30 minutes
Prep Time
24 minutes
Cook Time
6 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce*
- 3 tablespoons olive oil
- 3 tablespoons rice wine vinegar
- 1/4 tsp. coarsely-ground black pepper
- 1 tablespoon finely-chopped fresh ginger
- 2 tablespoons low-sodium soy sauce*
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 lb. flank steak or sirloin steak, cut into 1-inch bite-sized pieces
- 1 large bell pepper, cored and cut into 1-inch pieces
- 1 large red onion, peeled and cut into 1-inch pieces
- metal or wooden skewers (*if using wooden skewers, be sure to soak them in water for at least 10 minute prior to using)
- optional garnishes: thinly-sliced green onions and toasted sesame seeds
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Preparation
Step 1
To make the marinade:
Step 2
Whisk all ingredients together until combined.
Step 3
To make the brushing sauce:
Step 4
Whisk all ingredients together until combined.
Step 5
To make the Asian Pepper Steak Kabobs:
Step 6
Combine the prepared marinade and steak pieces in a large bowl, and toss to combine. Cover and refrigerate for between 1-4 hours.
Step 7
Heat grill to medium-high heat. Thread skewers alternately with the marinated steak, peppers and onions. Brush each skewer liberally with the marinade (not the brushing sauce). Then grill for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness. Remove skewers from grill and let rest for 5 minutes. Then brush each skewer with the brushing sauce.
Step 8
Serve immediately.
Step 9
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