Ingredients
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3 tbsp + 2 tsp low-sodium soy sauce, divided
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3 tbsp honey
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1 tbsp + 2 tsp sesame oil, divided
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3 tsp gochujang, divided
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2 cloves garlic, minced
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1 1/2 lbs tri tip or sirloin steak tips, cut into 1-inch cubes
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1/4 cup ketchup
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1/4 cup hoisin sauce
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1 (16 oz) pkg rainbow peppers, cut into 1-inch pieces
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1 (8 oz) pkg button mushrooms, halved
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8 (9 inch) metal or bamboo skewers
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2 tbsp chopped green onions
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Sesame seeds, to garnish
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Steamed Jasmine rice, to serve
Steps
1
In a large bowl, combine 3 tablespoons soy sauce, honey, 1 tablespoon sesame oil, 2 teaspoons gochujang and garlic. Season with salt and pepper. Whisk until smooth. Add steak cubes to bowl and mix to coat in marinade. Cover with plastic wrap and refrigerate 2 hours.
2
Meanwhile, in a small bowl, combine ketchup, hoisin sauce and remaining 2 teaspoons soy sauce, 2 teaspoons sesame oil and 1 teaspoon gochujang. Season barbecue sauce with salt and pepper.
3
Set grill to medium-high. Brush excess marinade off steak cubes. Thread steak, peppers and mushrooms onto skewers.
4
Grill skewers 4 minutes. Brush with some barbecue sauce and carefully flip skewers until steak has an internal temperature of 135ºF for medium-rare or 140ºF for medium, 2 to 4 minutes more. Transfer skewers to a serving platter and brush with remaining barbecue sauce. Let rest 5 minutes. Sprinkle with chopped green onions and sesame seeds. Serve with steamed rice.
