3 pounds sirloin steak cut into 2 inch cubes
1/4 cup dry sherry
1/2 cup soy sauce
2 tablespoons toasted sesame oil
3 tablespoons rice wine vinegar
1/2 teaspoon wasabi paste
3 tablespoons peeled and finely chopped fresh ginger
24 large shiitake mushrooms, stems removed
2 large red peppers, seeded and cut into 1 inch squares
8 large metal skewers
Salt and pepper
Combine the sherry, soy, sesame oil, rice vinegar, wasabi paste and
ginger in a bowl. Reserve 13 of the marinade for basting during
cooking later. Add the sirloin cubes to the 23 remaining marinade and
allow to marinate for 1-2 hours, refrigerated.
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.
Pre-heat an outdoor
grill to medium.
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.
Cook for 2-3 minutes per side, turning until all 4 sides of the beef cubes are thoroughly cooked.
Remove and serve.