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Steak and Mushroom Kebabs


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.

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