Marinade 6 hours
Cook Time 30 minutes
Total Time 6 hours 30 minutes
2 pound Sirloin steak, cut into 1 1/2-inch cubes
1 green pepper, cut into 1/2-inch cubes
1 red pepper, cut into 1/2-inch cubes
1 onion, cut into 1/2-inch cubes
3-4 zucchini, sliced into 1 inch slices
3 cups fresh pineapple, cut into 1″ cubes
1 quart soy sauce
1/2 cup rice vinegar
1/3 cup water 1 cup brown sugar 4 minced garlic cloves
1 teaspoon grated fresh ginger
1 teaspoon crushed red pepper flakes (more if you like it spicier)
1 teaspoon cornstarch
8-10 skewers (wooden or metal) (soak wooden skewers in water for 30 minutes to avoid burning on the grill)
toasted sesame seeds (optional)
In a small mixing bowl, combine the soy sauce, vinegar, water, sugar, garlic, ginger, and red pepper flakes and whisk until the sugar dissolves.
Fill a large ziplock freezer bag with steak cubes and 1/3 marinade mixture. Place in the refrigerator for at least 6 hours, preferably overnight.
In a saucepan, whisk together the remaining marinade and cornstarch until smooth. Bring the sauce to a boil, then reduce to a low heat for 20 minutes, or until thickened. Place aside.
Preheat a grill to medium high. Alternately thread the skewers with steak, peppers, onions, zucchini, and pineapple. Grill the skewers for 3-4 minutes per side (or until done), brushing with glaze after each rotation. Remove the skewers and set aside for 10 minutes. Brush with teriyaki sauce, then sprinkle with sesame seeds.
Make sure to soak your wooden (or metal) skewers for 30 minutes to prevent them from burning on the hot grill.