Yields:
6 Servings
Difficulty: Medium
Prep Time: 5 Mins
Cook Time:
10 Mins
Total Time:
15 Mins
My Asian Beef Teriyaki Skewers are made with steak, zucchini, mushrooms, onion and peppers. They have an asian flavor profile which make them very tasty. I like to broil these beef and vegetable skewers under the broiler in my oven. I use beef tenderloin or top sirloin steaks so they can be broiled easily and quickly. Both of these cuts of beef are leaner cuts with high protein and low fat content. Just use your favorite steak cut for this dish. My marinade has a rich, asian style flavor. You can also use less tender cuts like flank steak for your skewers but you will need to marinate them for 4 hours or overnight. It’s easy to assemble the skewers by threading the beef and vegetables on the stick. Happy Cooking!
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Ingredients
Adjust Servings
- Marinate ingredients
- Vegetables
- Sauce
Instructions
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Using a cutting board slice up unpeeled zucchini into thick slices. Cut up orange pepper into large chunks. Then, cut up peeled onion into thick chunks. Rinse mushrooms and remove the stems. Set all vegetables aside. Mince garlic.
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Make marinade - add vegetable oil, soy sauce, oyster sauce, rice vinegar, honey, ginger and minced garlic to a plastic bag. Shake together ingredients. Cut up beef into thick, square pieces, equal in size. Add beef to bag and marinade in the refrigerator for 1 hour if using tenderloin or sirloin steak or 4 hours or overnight if using flank or rib-eye steak.
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Assemble skewers - thread beef cubes, a slice of zucchini and chunks of onion, pepper and mushrooms onto skewers. Repeat process until all skewers are filled. Make sauce by mixing vegetable oil, lemon juice and rice vinegar in a small bowl. Brush sauce onto finished skewers.
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Place skewers on broiler pan covered in foil and broil on high heat for 4-5 minutes and then using tongs turn skewers over. Broil for another 4-5 minutes until cooked to desired doneness. Skewers should be nicely browned and the vegetables tender. Serve with the Asian Fried Rice.
