In my opinion, there’s nothing tastier than the sweet and salty combination of sugar and soy sauce. I could seriously eat any sort of teriyaki or Asian BBQ for every meal of the day and I’m lucky that Kyle shares similar tastebuds. It’s fair to say that 9/10 times that we go out to eat, we hit up an Asian restaurant and order something with that blend!
This recipe is my latest sweet-and-salty obsession and definitely a new favorite in my books! It’s easy to make, bursting with all the best flavors, and easy to make in the oven or on the grill (helloooo summer barbecues!). I found myself not able to stop eating all the uglier kabobs when I was taking the photos for this post and, while I had planned on eating leftovers for lunch the next day, my mom sneaked a taste and ended up stealing all of the leftovers haha. That’s how you know you have a tasty recipe!
To get the most out of the marinade, I highly recommend boiling it along with a little cornstarch to thicken it. Then, when your kabobs come out of the oven or off the grill, brush the marinade on and enjoy! SO good.
- ⅓ cup soy sauce
- 1 tbsp sesame oil
- 3 tbsp mirin (Japanese cooking wine which can be found in your local grocery store)
- ⅓ cup sugar
- 1 tbsp garlic, minced
- 1 tsp ginger, minced
- 1 lb sirloin steak, sliced thinly
- green onion, sliced in large pieces
- ½ cup onion, cut into large thin pieces
- 1 red bell pepper, cut into medium pieces
- *Preheat the oven to broil. If using bamboo skewers, soak them in water for at least 30 minutes.*
- Combine the soy sauce, sesame oil, mirin, sugar, garlic, and ginger in a large ziplock bag. Shake to mix.
- Add the thinly sliced sirloin into the bag and shake to mix. Let marinade for 30 minutes to an hour. Reserve the marinade.
- Add a slice of the green onion to your skewer, followed by a piece of onion, bell pepper, and a piece of beef folded over (so the skewer pierces it twice). Repeat three times. Place the skewers on a large baking sheet.
- Broil on high for 4 minutes, then bake at 350 degrees for 5-7 minutes or until beef is done and vegetables are tender.
- While the skewers are cooking, whisk together the reserved marinade and 1 tsp of cornstarch. Bring to a boil and then let simmer for 1 minute. Remove from heat.
- Remove the skewers and brush with the thickened marinade. Serve hot with rice.