Beef Teriyaki Kebabs with Peppers and Zucchini (Recipe 32 of 150)

Photo from The Mom 100

YUM! This was a yummy, yummy marinade. Very similar to every other Asian marinade that I've made. It's a flavor I love and could eat all the time. 

I marinaded this 2 hours. It could have gone for more easily. I then grilled it - cuz that's how you're supposed to cook beef. I didn't put the cornstarch in it either since I was grilling these. 

Finally, I didn't use the peppers (blech) and the zucchini. I had a different veggies I needed to eat. 

Beef Teriyaki Kebabs with Peppers and Zucchini

Recipe The Mom 100

Serves 4

½ c less sodium soy sauce or tamari

1 tsp vegetable oil

1 T finely minced fresh ginger

2 tsp minced garlic

2 T mirin optional

3 T light or dark brown sugar

1 tsp cornstarch

1 ¼ pound filet mignon cut into 1½-inch cubes

1 large red bell pepper

1 large yellow bell pepper

2 small zucchini

1 T gochujang paste

Hot cooked rice to serve

8 12-inch wooden skewers

1 lime wedges to serve

Preheat the broiler. Place the wooden skewers in a shallow container and cover them with water. Let them soak for at least 20 minutes to prevent them from burning.

Place the soy sauce, vegetable oil, ginger, garlic, mirin, brown sugar, and cornstarch in a shallow bowl and stir to combine. Add the steak cubes and toss to coat well. Let marinate in the fridge for 2 to 8 hours (if you don’t have time for this, 15 minutes at room temperature will still add nice flavor).

Lightly oil a baking sheet. Cut out and discard the stems, ribs and seeds of the bell peppers, then cut them into 1-inch squares. Slice the zucchini in half lengthwise, then cut each half into ½-inch slices. Remove the beef from the marinade, transferring the marinade to a small saucepan. Skewer the vegetables and the beef onto the wooden skewers, alternating to create a nice pattern on each (knowing there will be many more vegetables than pieces of meat. Place the skewers on the baking sheet as you go.

Broil the kebabs for about 4 minutes on one side, then turn the skewers and broil for about another 4 minutes until the teriyaki glaze caramelizes and the meat is cooked to your liking (4 minutes on each side should get you to medium rare).

Meanwhile, add any part or all of the gochujang paste to the marinade in the saucepan (if desired; depending on the level of heat you want) and bring to a boil over high heat. Reduce the heat to medium and let the marinade simmer until it is slightly thickened and reduced, about 1 minute.

You can serve this all on one big serving platter with the kebabs over the rice, or dish up individual plates with a scoop of rice and a few kebabs on top. Drizzle the spicy (or mild) simmered marinade as desired over individual portions of the rice and skewers. Serve with lime wedges for squeezing over.