Asian Beef Kabob
1 pound hanger, sirloin or flank steak cut into 1 inch slices
2 small zucchini cut into 1-inch slices
8 large fresh Crimini mushrooms
1 cup red, yellow and/or green bell pepper pieces
2 tablespoons tamari sauce
2 tablespoons dry sherry
1 teaspoon toasted sesame oil
2 cloves garlic, minced
Cut beef into 1 1/2 inch pieces; place in large plastic bag. Add zucchini, mushrooms and bell pepper to bag. Combine tamari, sherry, oil and garlic in cup, pour over meat and vegetables. Marinade in refrigerator at least 30 minutes or up to 4 hours.
Soak 4 12-inch skewers in water for 30 minutes to prevent them from catching fire.
Drain meat and vegetables; reserve marinade. Alternately thread meat and vegetables onto skewers.
BBQ on medium high for 5-10 minutes brushing with marinade and turning frequently. Time will depend upon your preference. I personally enjoy medium rare.
Should you decide that the process of skewers is too complicated, you can use a BBQ tray for the veggies and toss the steak on the BBQ. Toss with a large salad for leftover lunch.