3/4cupwater mixed with 1 1/2 tablespoon cornstarch
Instructions
In a resealable plastic bag add cubed beef and liberally coat with Mikes SPG, massaging/mix bag often. Set aside
Combine all sauce ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes.
Remove from heat and let cool. Store in the fridge for up to a week. Makes about 2 cups teriyaki sauce. (May need to add a little more water to thin it down as it sits)
Add half of the teriyaki sauce mixture to the bag, massage/mix well - marinate for at least 30 minutes or overnight in the refrigerator
Thread the steak on skewers along with the peppers, red onion, and mushrooms
Give them all a little brush of the sauce mixture
Smoker Option:
Preheat your smoker to 250°F
Place skewers in the smoker. Cook until the internal temperature of the steak reaches 130-140°F, flipping every 30 minutes. (Approx total cook 1.5 hours)
Remove from smoker and let rest for 10 minutes.
Remove kabobs from smoker/grill, drizzle with the remaining marinade and serve.
Garnish with Sesame Seeds if desire
Optional after smoking:
Meanwhile, preheat your grill to 500°F. (or use your sear plate if your smoker is equipped with one)
Place kabobs on hot grill grates and sear for 1 to 2 minutes per side.
Remove kabobs from smoker/grill, drizzle with the remaining marinade and serve.
Garnish with Sesame Seeds if desire
Grill Option:
Grill for 8-10 minutes until the meat is done to desired liking.
Remove from the grill and baste with reserved sauce.
Garnish with Sesame Seeds if desired.
Notes
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