Steak and Mushroom Teriyaki Kebabs

Steak and Mushroom Teriyaki Kebabs

Main Course

  • 4

    Number of People

  • Expensive


  • Easy


  • Prep time

  • Cook time


  • 1/3 cup (75 ml) honey
  • 1/4 cup (50 ml) sodium reduced soy sauce
  • 2 tbsp (30 ml) rice wine vinegar
  • 6 cloves garlic, minced
  • 500 g boneless rib grilling steak, trimmed and cut into 2.5 cm cubes
  • 12 small whole button mushrooms, stems removed
  • 1/2 red pepper, cut into chunks
  • 1/2 small red onion, cut into chunks
  • 2 tsp (10 ml) cornstarch


#airfryer #healthy #midweekdinner #entertaining

1. Whisk the honey with the soy sauce, vinegar and garlic in a large bowl; transfer one half to a microwave-safe bowl and set aside. Toss the steak, mushrooms, red pepper and onion with the remaining honey mixture until evenly coated. Alternately thread the steak and vegetables onto the four skewers. 2. Lightly grease the skewers rack with cooking spray, and place the skewers on the rack. Cook on Grill Mode at 200C for 6 to 8 minutes, or until the vegetables are tender and the beef is cooked to desired doneness. 3. Meanwhile, whisk the cornstarch into the reserved honey mixture. Microwave, on high, stirring once, for 60 seconds or until thick and glossy; brush evenly over the kebobs just before serving.

Tips: Substitute boneless chicken or pork for the steak. Serve the kebabs over cooked rice or Asian noodles for a spin on stir-fry.

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