Steak and Mushroom Teriyaki Kebobs – a delicious recipe with honey, soy sauce, rice wine vinegar, garlic, boneless steak, button mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Whisk the honey with the soy sauce, vinegar and garlic in a large bowl; transfer one half to a microwave0safe bowl and set aside, Toss the steak, mushrooms, red pepper and onion with the remaining honey mixture until evenly coated.
2
Alternately thread the steak and vegetables onto four 12 inch wooden skewers.
3
Turn the grill on.
4
Select M program and press OK. Lightly grease the cooking plates with cooking spray.
5
Once the purple indicator light has stopped flashing, place the kebobs on the grill and close the lid.
6
Cook for 6 to 8 minutes or until the vegetables are tender and the beef is cooked to desired doneness.
7
Meanwhile, whisk the cornstarch into the reserved honey mixture.
8
Microwave, on high, stirring once, for 60 seconds or until thick and glossy, brush evenly over the kebobs just before serving.
815
kcal
Calories
21
g
Fat
109
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ⅓ cup honey, ¼ cup reduced sodium soy sauce, 2 tablespoons rice wine vinegar, 6 garlic cloves, minced, and more.
Yes, Steak and Mushroom Teriyaki Kebobs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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