Ingredients:
- 2/3 cup low sodium soy sauce
- 2 Tablespoon light brown sugar
- 2 limes, juiced
- 2 Tablespoon Nashville Spice Company Korean Beef Seasoning
- 1 lb flat iron steak, cut into cubes
- 2 cups fresh broccoli florets
- 2 red bell peppers, seeded and cut into 1" pieces
- 1 Tablespoon sesame oil
- Nashville Spice Company Medium Grind Black Pepper
- 1/2 teaspoon cornstarch
- 2 or 3 green onions, for garnish
Instructions:
- In a small bowl, whisk together soy sauce, brown sugar, lime juice and Korean Beef Seasoning.
- Reserve 1/2 of the marinade for the finished dish.
- Add 1/2 f the marinade and steak and toss to coat. Refrigerate about 1/2 hour and as long as 2 hours.
- In a separate bowl, toss broccoli and peppers with the sesame oil. (They don't need to be coated, just very lightly seasoned.)
- Preheat grill to medium-high heat.
- Skewer steak, broccoli and peppers and season with pepper.
- Grill about 8 minutes, turning the skewers occasionally.
- While steak is on the grill, heat stovetop to medium high.
- Whisk the cornstarch into the reserved marinade and bring it to a low boil in a saucepan.
- When the sauce starts to reduce and thicken remove it from the heat
- Meat should be cooked to medium or 140 to 150 degrees when tested with a meat thermometer.
- Move meat to a serving platter drizzle the cooked marinade over skewers and garnish with green onions.