- Place beef cubes in a large sealed plastic bag. Add teriyaki marinade and seal the bag, pressing out as much air as possible. Transfer to the refrigerator and marinate for 6-8 hours.
- Thread beef onto metal skewers, alternating with the onion and colorful bell peppers. Discard the marinade.
- Combine all ingredients for the scallion sauce in a large bowl just before you begin grilling; stir occasionally and add extra soy sauce depending on your taste preference.
- Light a gas or charcoal grill. Grill the skewers over direct high heat until beef is well seared on all sides, about 3-4 minutes per side. Brush the skewers all over with additional Teriyaki Marinade & Sauce.
- Cover grill and continue to cook until center of beef is medium. Transfer skewers to platter and let it rest for 5 minutes. Serve immediately with the scallion sauce on the side for extra dipping.
Grilled Beef Kabobs
ingredients
1 ½ pounds beef sirloin tips, cut into 1 ½-inch cubes
1 bottle Kikkoman® Teriyaki Marinade & Sauce, plus extra for brushing
1 large sweet onion, cubed
1 red bell pepper, cubed
1 yellow bell pepper, cubed
1 orange bell pepper, cubed
Scallion Sauce:
15 scallions, very thinly sliced
¼ cup fish sauce
3 tablespoons vegetable oil
2 tablespoons Kikkoman® Soy Sauce
2 tablespoons toasted sesame seeds
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
