Original recipe: Elise Bauer, Simply Recipes. Historical TastyMaza entry posted by LinkUp, February 12, 2012.

This restoration preserves the recovered ingredient quantities and cooking procedure in newly written functional instructions. The original personal narrative and photographs are omitted. Marked food-safety updates are modern editorial additions.

Food-safety update (2026): Refrigerate marinating beef at 40°F (4°C) or colder, reserve clean marinade before raw-meat contact, and use a thermometer rather than touch or colour. USDA recommends at least 145°F (63°C) for steak and a rest of at least three minutes; this recipe retains its original five-minute rest. USDA temperature guidance.

Ingredients

  • 1/3 cup olive oil
  • 1/3 cup soy sauce
  • 3 Tbsp red wine vinegar
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 Tbsp minced fresh ginger
  • Freshly ground black pepper to taste
  • 1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes
  • 1 large bell pepper
  • 1-2 medium red onions
  • 1/2 to a pound button mushrooms
  • About 20 bamboo or wooden skewers

Method

  1. Stir together the olive oil, soy sauce, vinegar, honey, garlic, ginger and black pepper. Set aside a separate portion for brushing before any marinade contacts raw meat. Coat the beef with the remaining mixture, cover and refrigerate for a minimum of 30 minutes; the historical recipe prefers several hours or overnight.
  2. Leave the wooden skewers submerged in water for 30 minutes before using them. Cut the pepper and onions into pieces approximately as wide as the beef cubes.
  3. Arrange the beef, pepper, onion and mushrooms on paired wooden skewers, leaving small gaps. Brush with the clean portion of marinade set aside earlier. Discard marinade that has touched uncooked beef.
  4. Heat the grill for direct cooking at high heat. Turn the skewers during grilling. The recovered estimate is 8–10 minutes, but use a thermometer to confirm at least 145°F (63°C) in the steak pieces. Rest for 5 minutes before serving.