Adapted from Winners
1/2 cup soy sauce
1 cup sherry
1/2 cup honey
5 cloves garlic, minced
2 tablespoons freshly grated ginger
1/4 cup sesame oil
1/2 cup sliced scallions
1/4 teaspoon cayenne pepper
1 tablespoon red wine vinegar
3-4 lbs beef tenderloin, cut into cubes
2 red bell peppers, cut into large pieces
Large red onion, cut into wedges
Combine all sauce ingredients in a gallon ziplock bag...mix together well. Remove about a cup of marinade to a second ziplock bag. Marinate beef in first ziplock one hour at room temperature or overnight in the refrigerator. Do the same with the vegetables with the smaller amount of marinade.
Spear meat on skewers. Spear veggies on separate skewers. Grill to desired doneness.