Asian Pepper Steak Kabobs

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  Garlic(180g)
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  Soy Sauce, Low Sodium(60g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Rice(45g)
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  1/4 tsp. coarsely-ground black pepper
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  Ginger, Fresh Root(15g)
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  Soy Sauce, Low Sodium(30g)
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  Vinegar, Rice(15g)
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  Sesame Oil, Toasted(5g)
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  Beef Flank Steak, Boneless(454g)
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  Bell Pepper
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  Yellow Onion
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  optional garnishes: thinly-sliced green onions and toasted sesame seeds

Instructions

1. 1Mince the fresh garlic and ginger root, then whisk together with the low sodium soy sauce, rice vinegar, toasted sesame oil, and olive oil in a small bowl until combined.
2. 2Cut the flank steak against the grain into 1-inch cubes, then cut the bell peppers and onion into 1-inch chunks.
3. 3Combine the steak pieces, bell peppers, and onion in a large bowl with the marinade, toss to coat evenly, cover, and refrigerate for 1–4 hours.
4. 4Thread the marinated steak, peppers, and onions alternately onto skewers, then heat a large skillet or grill to medium-high heat.
5. 5Place the skewers in the skillet and cook 2–3 minutes per side, turning once, until the steak reaches an internal temperature of 130–135°F for medium-rare and the peppers have light char marks.
6. 6Remove skewers to a clean plate and let rest for 5 minutes.
7. 7Divide the cooked kabobs evenly into 4 airtight containers while still warm, then refrigerate until ready to serve.