As with a lot of my recipes, I stare at the kitchen for awhile, trying to figure out what I have available to cook on the grill for the evening, and then usually come with with something that works. In this case, I had a pack of stew meat available, but you can use any high quality steak, or switch this recipe up for Chicken.
If your household also caters to fans of some heat, toss in some red pepper flakes, or a bit of Sriracha and enjoy!
- In a mixing bowl, combine all the ingredients and whisk together. Set aside.
- Cut 1 inch cubes of the chosen meat and place them into a resealable plastic bag.
- Pour the marinade into bag and then place the sealed bag in the refrigerator for at least two hours.
- Soak bamboo skewers in water for 15 minutes and then slide meat on to each skewer.
- Place on a grill and cook at 400°F until the internal temperature of the beef reaches 135°F (165° for Chicken). Make sure to watch the meat while cooking, as the sugar in this recipe will burn easily.
- Top with Sesame seeds for a little added crunch and serve over a bed of rice.
1 Cup Brown Sugar
1 Cup Soy Sauce
1/2 Cup Orange Juice
1/3 Cup Olive Oil
2 Teaspoons of Fresh Grated Ginger
1 Teaspoon Black Pepper
1 Teaspoon Granulated Onion
1 Tablespoon Sesame Oil
1 Tablespoon Honey
2-3 Garlic Cloves, Diced
2 lbs of Sirloin or Rib eye Beef, Cubed
Zest of One Orange