Asian Pepper Steak Kabobs

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  3 Garlic(9g)
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  0.3 cup Soy Sauce, Low Sodium
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  3 tbsp Olive oil

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

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  0.3 tsp 1/4 tsp. coarsely-ground black pepper
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  1 tbsp Ginger, Fresh Root
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  1 tbsp Vinegar, Rice
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  1 tsp Sesame Oil, Toasted
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  1 lbs Beef Flank Steak, Boneless
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  1 Bell Pepper(119g)
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  1 Yellow Onion(110g)
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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 place a large skillet over medium-high heat and lightly oil the cooking surface.
5. 5Place the skewers in the skillet and cook 2–3 minutes per side over medium-high heat, turning once, until the steak reaches an internal temperature of 130–135°F for medium-rare and the peppers show light char marks on their edges.
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 seal and refrigerate until ready to serve.
8. 8Garnish with thinly-sliced green onions and toasted sesame seeds just before eating if desired.