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Hibachi Beef Kabobs

The Goods
  • 1-1/4 pounds boneless beef top sirloin steak, 1-inch thick
  • 2 small colored bell peppers, cut into 1-1/2-inch pieces
  • 2 small yellow squash, cut into 1/2-inch thick slices
  • 4 ounces mushrooms
  • 4 green onions, cut in 2-inch pieces
  • 2 teaspoons whole white sesame seed
  • Marinade:
  • 1/4 cup Mazola® Corn, Canola OR Vegetable Oil
  • 1/4 cup rice vinegar
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 2 tablespoons soy sauce
  • 1 teaspoon onion powder
  • 3/4 teaspoon Chinese five spice
  • 3/4 teaspoon black medium grind pepper

Delicious served over soba noodles tossed with sesame oil and sesame seeds.

4 servings
Prep Time:
15 min
Cook Time:
8 to 11 minutes
Marinate Time:
2 hours to 24 hours
Total Time:
2 h26 min
Make Good is Easy

Trim fat from steak; cut into 1 to 1-1/2-inch pieces.

Combine marinade ingredients in resealable plastic bag; add beef, turning to coat.  Marinate in refrigerator 2 to 24 hours hours,  turning occasionally.

Remove beef from marinade; discard marinade.  Alternately thread beef and vegetables onto four 12-inch skewers or eight 8-inch skewers.  Grill over medium coals 8 to 11 minutes for medium rare to medium doneness.  Sprinkle with sesame seed before serving.

Recipe Note:  To broil, place kabobs on rack in broiler pan so kabobs are 3 to 4 inches from heat.  Broil 8 to 10 minutes for medium rare to medium doneness. 


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