Monday, April 23, 2007
Teriyaki Beef & Vegetable Kebabs
Bottled marinades and sauces have a place...especially when you have literally no time and starving people to feed. But for about 30 seconds more, I love avoiding unnecessary sugar, corn syrup and other fillers, so this teriyaki marinade was born.
I marinated the beef and put together the skewers and my boyfriend Brian did the grilling. Something about a relaxing evening grilling and watching baseball feels summery and relaxing and so this was a satisfying meal on many levels. And it was easy!
Teriyaki Beef & Vegetable Kebabs:
(serves 2, can be easily increased)
1 lb thick cut round steak, trimmed and cut into 2 x 2 inch cubes
1 large red onion, cut into sections
1 large yellow pepper, cut into chunks
1 large red pepper, cut into chunks
1/4 c hoisin sauce
1/4 c mirin
1/4 c sake
1 tbs soy sauce
1 tsp sesame oil
1 tsp black pepper
Olive oil as needed
Salt and pepper as needed
Skewers (soaked in water if wood)
Mix 6 marinade ingredients together, pour over chunks of beef and let stand for 1-8 hours.
Meanwhile, cut veggies and toss with olive oil, salt and pepper.
Skewer meat and veggies, alternating. Don't cram onto skewers too tightly or they will not cook evenly.
Grill for 3-5 minutes per side (VERY dependent on grill heat) or until blackening and beef is done to desired doneness. I recommend medium rare for the best tenderness. Remove from grill and serve.