In a large bowl, combine 3 tablespoons soy sauce, honey, 1 tablespoon sesame oil, 2 teaspoons gochujang and garlic. Season with salt and pepper. Whisk until smooth. Add steak cubes to bowl and mix to coat in marinade. Cover with plastic wrap and refrigerate 2 hours.

Meanwhile, in a small bowl, combine ketchup, hoisin sauce and remaining 2 teaspoons soy sauce, 2 teaspoons sesame oil and 1 teaspoon gochujang. Season barbecue sauce with salt and pepper.

Set grill to medium-high. Brush excess marinade off steak cubes. Thread steak, peppers and mushrooms onto skewers.

Grill skewers 4 minutes. Brush with some barbecue sauce and carefully flip skewers until steak has an internal temperature of 135 degrees F for medium-rare or 140 degrees F for medium, 2 to 4 minutes more. Transfer skewers to a serving platter and brush with remaining barbecue sauce. Let rest 5 minutes. Sprinkle with chopped green onions and sesame seeds. Serve with steamed rice.

Source: Hannaford fresh Magazine, May June 2025