Ingredients

The following ingredients have 4 Servings
  • ½ cup less sodium soy sauce or tamari
  • 1 teaspoon vegetable oil
  • 1 tablespoons finely minced fresh ginger
  • 2 teaspoons minced garlic
  • 2 tablespoons mirin (optional)
  • 3 tablespoons light or dark brown sugar
  • 1 teaspoon 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 tablespoon gochujang paste
  • Hot cooked rice (to serve)
  • 8 12-inch wooden skewers
  • 1 lime wedges (to serve)

Instruction

  • 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.