Multicolored Ponzu Beef Kebabs

Courtesy Robin Miller

Cooking spray
1 1/4 pounds lean beef steak, cut into 2-inch cubes
1 pint cherry or grape tomatoes
1 medium yellow or orange bell pepper, seeded and cut into 2-inch pieces
1 cup small button or cremini mushrooms, trimmed
4 to 6 scallions, cut into 2-inch lengths
Wooden or metal skewers
1/3 cup ponzu sauce
1 tablespoon Chinese black bean sauce
1/4 teaspoon red pepper flakes

Coat a large stovetop grill pan or griddle with cooking spray and preheat over medium-high heat.
Alternate pieces of steak, tomatoes, bell pepper, mushrooms, and scallions on the skewers. Place the skewers in a large plastic bag. In a small bowl, whisk together the ponzu sauce, black bean sauce, and red pepper flakes. Pour into the bag with the skewers, seal, and shake to coat the beef. Remove the kebabs from the bag, place them in the hot pan, and cook until the beef is browned and cooked through, 8 to 10 minutes, turning frequently.

Serves 4