Savory Soy-Glazed Steak Skewers with Sesame Rice and Soy Butter Vegetables

These steak skewers bring the bold, savory-sweet flavors of a Japanese-inspired glaze to your dinner table. Tender pieces of steak are threaded with bell peppers and scallions, then grilled to perfection and brushed with a rich sauce made from katsu sauce and sweet soy glaze.

Serve the skewers over a bed of fluffy jasmine rice toasted with sesame seeds, alongside roasted broccoli and mushrooms tossed in a luscious soy butter sauce. It’s a complete meal that feels special enough for a weekend dinner but simple enough for a weeknight.

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Ingredients

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

16 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

8 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Cut broccoli into bite-size pieces. Trim and quarter mushrooms. Core, deseed and dice bell pepper into ½-inch pieces. Quarter lemon. Trim scallions and cut crosswise into ½-inch pieces. Place skewers in a shallow dish and cover with water to soak.
2. In a small pot, combine rice, 1¼ cups water (2½ cups for 4) and a pinch of salt. Bring to a boil, cover and reduce to low simmer. Cook until tender, 15-18 minutes. Keep covered off heat. Meanwhile, heat a small dry pan over medium-high heat. Add sesame seeds and cook, stirring, until golden and fragrant, 2-4 minutes. Transfer to a plate.
3. Toss broccoli, mushrooms and half the bell pepper on a baking sheet with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes. (For 4 servings, divide between 2 sheets; swap racks halfway.) In a medium bowl, combine katsu sauce, sweet soy glaze, half the soy sauce and juice from one lemon wedge. Set aside.
4. Pat steak dry and cut into ½-inch pieces. Thread steak, scallions and remaining bell pepper onto skewers, alternating. Season generously with salt and pepper.
5. Heat a drizzle of oil in a large pan over medium-high heat. Working in batches, cook skewers until browned and cooked through, 3-5 minutes per side. In the last 2 minutes, brush with yakitori sauce. Meanwhile, place butter in a microwave-safe bowl and melt (25-30 seconds). Add remaining soy sauce and juice from one lemon wedge; stir.
6. Fluff rice with a fork and stir in sesame seeds. Season with salt and pepper. Add roasted veggies to soy butter and toss. Divide rice among plates. Top with veggies and skewers. Drizzle with remaining yakitori sauce. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin or flank steak. Just make sure to cut it into bite-sized pieces and adjust cooking time as needed.

Can I make this dish gluten-free?

To make it gluten-free, use tamari instead of soy sauce and ensure your katsu sauce and sweet soy glaze are gluten-free. Also check that the rice is certified gluten-free.

How do I store leftovers?

Store leftover skewers, rice and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.