A large bowl combines the soy sauce, light brown sugar, and sesame oil and whisks until the sugar dissolves.
2 cups soy sauce
9 garlic cloves
¾ cup sesame oil
1 ½ cup vegetable oil
¾ cup honey
¾ cup water
¾ cup sugar
3 tbsps. of grated ginger
1-2 tbsps. ketchup
1 tbsp. Siracha
2 pounds of beef tenderloin cut into 1 ½ inch cubes (you can also use top Sirloin)
14 smaller skewers or 5 large skewers
Shisito peppers
Red Onion cut into large cubes
Combine the first 10 ingredients. Divide in half. Take the first half and place in a large zip lock bag with cubed meat to marinate. Allow to marinate 2-3 hours. Take the remaining half and place in a saucepan and allow to reduce until sticky and thicker.
Pre-heat grill.
Skewer meat, onions, and peppers on skewers rotating each ingredient. Salt and pepper each. Don’t over salt because the soy sauce is already salty.
Grill until desired doneness. I like to grill them until the meat registers 128 degrees. While grilling baste with the reduced sauce. After removing you can sprinkle sesame seeds and diced chives on them for a pretty presentation if you like. They will be delicious anyway you serve them!
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