My mom's secret recipe for a family favorite dish.
- 1 clove garlic minced
- 1 tablespoon worcestershire sauce
- 1/3 cup vegetable oil
- 1 1/2 teaspoons salt
- 1/2 cup soy sauce
- 1/4 cup lemon juice
- 1 tablespoon prepared mustard
- 1 teaspoon coarsely cracked black pepper
- 1 1/2 pounds lean beef cut into 1-inch cubes
- 16 mushroom caps
- 8 metal skewers or as needed
- 2 green bell peppers cut into chunks
- 1 red bell pepper cut into chunks
- 1 large onion cut into large squares
- Carbohydrate 32.4368057027172 g
- Cholesterol 112.264111575 mg
- Fat 46.0831626840169 g
- Fiber 9.51640626750308 g
- Protein 45.4445168273421 g
- Saturated Fat 13.6488293081635 g
- Serving Size 1 1 serving (798g)
- Sodium 260.437306797071 mg
- Sugar 22.9203994352141 g
- Trans Fat 4.68128643306452 g
- Calories 698 calories
Step-by-step
- Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
- Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
When outdoor cooking is restricted to high-heat equipment like a preheated gas or charcoal grill, quick-cooking skewers prevent lean cuts from drying out during the fifteen-minute cook time. Acidic marinades containing soy sauce, lemon juice, and Worcestershire sauce break down exterior proteins while imparting deep umami notes. Marinating the beef for eight hours or overnight is standard, but adding the mushroom caps for only the final eight hours prevents them from absorbing too much salt and turning spongy.
Accompanying Sides and Complements
Serving skewered beef requires careful selection of side dishes to balance the heavy umami profile of the soy-and-mustard marinade. Steamed jasmine rice absorbs excess juices dripping from the meat, while a crisp cucumber and red onion salad dressed in simple white vinegar provides a sharp, cold contrast to the hot protein. Grilled flatbreads brushed with olive oil utilize residual heat from the grate.
- If the beef chars on the outside before the center reaches medium-rare, move the metal skewers to a cooler indirect-heat zone on the grill.
- Boil the used marinade for a full ten minutes before using it as a basting liquid to eliminate foodborne bacteria from raw meat contact.
- Cut bell peppers and onions into uniform two-inch chunks so they sit flush against the beef cubes, preventing loose pieces from spinning on the metal skewers.
