Ingredients
- 3 pound sirloin steak cut into 2 inch cubes
- 1/4 cup dry sherry
- 1/2 cup soy sauce
- 2 tablespoon toasted sesame oil
- 3 tablespoon rice wine vinegar
- 1/2 teaspoon wasabi paste
- 3 tablespoon peeled and finely chopped fresh ginger
- 24 tablespoon large shiitake mushrooms, stems removed
- 2 tablespoon large red peppers, seeded and cut into 1 inch squares
- 8 tablespoon large metal skewers
Preparation
Baking Directions:
1.Combine the sherry, soy, sesame oil, rice vinegar, wasabi paste and ginger in a bowl.
Reserve 1\3 of the marinade for basting during cooking later.
Add the sirloin cubes to the 2\3 remaining marinade and allow to marinate for 1-2 hours, refrigerated.
2.Drain the beef of excess marinade.
Thread the sirloin cubes unto the skewers, alternating with a mushroom and a red pepper square, 2-3 pieces of beef, mushrooms, pepper per skewer.
3.Pre-heat an outdoor grill to medium heat by building a charcoal fire to one side or setting the gas burners to medium, pre-heating for 15-20 minutes.
4.Season the kebabs with salt and pepper.
Place the kebabs on the hot grill, be aware of flame ups do to the dripping marinade.
Carefully baste the kebabs with the reserved marinade.
5.Cook for 2-3 minutes per side, turning until all 4 sides of the beef cubes are thoroughly cooked.
6.Remove and serve.
