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Good recipe. I made some changes. I ommitted the Sherry.Added 1 TBSP of Grated fresh Ginger and added some Asian Sriracha Chile Sauce and freshly grated Black Pepper. I upped the Soy Sauce, Garlic and Green Onion to the Marinade. I let it Marinade for 24 HRs. I thought this was too long because the natural juices from the meat watered down the Marinade. Next time I will marinade for 6-8 Hrs. Grilled over a Very hot Charcoal fire. Very tasty Kabobs. Thanks!!
I didn't make kabobs with these, I used a good quality of thin sliced steaks instead. I cooked these for a party and wasn't able to use a grill, so I baked them and then browned them in a skillet. I know, not the ideal cooking method, but they turned out great! AND they taste Fantastic!
My Korean BF loved these. I made my kabobs with a nice boneless top sirloin and chicken breasts. Also, I used onions, bell peppers and fresh pineapple to make the kabobs. I loved the sesame flavor. I marinated for 24 hours. I will definitely be making these delicious kabobs again.
I Fixed these for a tailgate party a couple weekends ago and everyone loved them!! I am fixing them again for this weeks game.
Prepared this for my in-laws and they loved it. it's not too strong in the soy sauce flavor. very nice. thank you for posting this tasty recipe.
Wonderful marinade. If you are using toasted sesame oil, use less than this recipe calls for. Also added minced ginger along with the garlic. I marinaded the mushrooms in with the beef and they cooked up great in my Showtime Rotisserie.
I made this tonight using london broil. Only change I made was to omit the sherry (I also used 1/2 cup dark soy sauce instead of regular. Marinaded for about 5 hours, which was plenty. The sesame oil was a bit strong for our tastes. Next time I would half it. Thanks so much for sharing. It was very tender!
I agree with Bergy -- this was a very tender kabob, and quite flavorful, too. It seemed a tad salty (and that was with using low sodium soy sauce), but I am extremely sensitive to salty flavors. Regardless, this recipe is a keeper.
This was my first BBQ of the year and I am very glad that I chose this recipe - I used a strip loin steak but only apprx 1" thick cut into cubes.Because it was not as thick as suggested I only marinated the meat for 10 hours- perfect. I was a little concerned about slashing and poking the meat but it allowed the flavor to go right through the meat - The result was a tender & delicious kebob. I would rate this recipe over 5 stars Thanks Pokey for another great recipe