Place beef in a large snap-lock bag with teriyaki marinade, garlic and ginger. Set aside for 5 minutes. Drain steaks from marinade. Divide beef, onion and capsicum alternatively onto skewers. Spray skewers lightly with oil.
Pre-heat a char-grill pan or barbecue over medium-high heat. Cook skewers, in batches, if necessary, for 6-8 minutes, turning regularly, or until lightly charred and cooked through. Rest on a plate loosely covered with foil for 5 minutes.
Sprinkle beef with sesame seeds. Serve with extra teriyaki marinade, extra green onions and mayonnaise.
You will need approximately 15 small bamboo or metal skewers for this recipe – soak bamboo skewers in water for 10 minutes to prevent burning
Use diced beef to save time for the skewers, if desired – or dice your own beef using beef rump, sirloin, scotch fillet or eye fillet.
Fill a pita bread or wrap with any leftover meat, salad and mayonnaise for a delicious sandwich.
Use whatever onion and capsicum you have available in this recipe.