Korean Steak Kabobs

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  2 lbs Beef Flank Steak, Boneless
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  3 Bell Pepper(357g)
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  1 Yellow Onion(110g)
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  salt and freshly-cracked black pepper
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  Sesame seeds
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  0.5 cup Soy Sauce, Low Sodium
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  0.3 cup Vinegar, Rice
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  3 tbsp Honey
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  1 tbsp Sesame Oil, Toasted
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  4 Garlic(12g)

Instructions

1. 1Whisk together the soy sauce, rice vinegar, honey, toasted sesame oil, and minced fresh garlic in a bowl until combined. Divide the sauce evenly in half—one portion for marinade, one for serving sauce—and set the serving sauce aside.
2. 2Cut the flank steak against the grain into ¼-inch-thick strips. Place the steak in a large bowl or ziplock bag, pour the marinade portion over it, and toss until evenly coated. Cover or seal, then refrigerate for at least 30 minutes or up to 8 hours.
3. 3Cut the bell peppers and onion into 1-inch chunks. Remove the steak from the refrigerator and allow it to come to room temperature for 5 minutes.
4. 4Thread wooden or metal skewers alternately with the marinated steak strips, bell pepper chunks, and onion pieces, dividing all ingredients evenly across 6 skewers. Season lightly with salt and freshly-cracked black pepper.
5. 5Heat a large skillet or griddle over medium-high heat until a drop of water sizzles on contact. Place the skewers on the hot surface and cook 2–3 minutes per side, turning once, until the steak is golden brown and the internal temperature reaches 130–135°F for medium-rare.
6. 6Transfer the cooked skewers to a clean cutting board and let rest for 5 minutes. Brush each skewer with the reserved serving sauce.
7. 7Divide the 6 skewers evenly into 6 airtight meal prep containers while hot. Drizzle any remaining sauce over the skewers.
8. 8Sprinkle each container with toasted sesame seeds, seal, and refrigerate until ready to serve.