Past Recipes
Steak Kushiyaki

Steak Kushiyaki with Grilled Bok Choy and Eggplant

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Kushiyaki: not only is it fun to say, these Japanese beef skewers are very fun to eat! Steak slices are marinated in a sweet-and-salty combination of honey and soy sauce, then skewered and grilled to smoky, tender perfection. Served with a positively addictive sesame sauce, along with grilled bok choy and eggplant, this dinner is one you’ll definitely want to repeat.
  • < 600 Calories
  • For The Grill
Serving size
Prep & cook time
Cooking Skill
  • Calories 380
  • Protein 39g
  • Total Carb 22g
  • Total Fat 17g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • wood skewers
    • 10
    • wood skewers
  • steaks
    • 2
    • steaks
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • honey
    • 1 packet
    • honey
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • graffiti eggplant
    • 1
    • graffiti eggplant
  • scallion
    • 1
    • scallion
  • baby bok choy
    • 12 ounces
    • baby bok choy
  • sesame seeds
    • 1 tablespoon
    • sesame seeds

What You’ll Need

  • black pepper
  • canola oil
  • kosher salt
  • grill or grill pan
  • large resealable plastic bag (optional)
  • aluminum foil

Cooking Steps

  1.  Prepare Ingredients

    Prepare Ingredients

    Preheat grill to medium-high heat (if you're using a grill pan instead of an outdoor grill, wait until Step 4 to preheat). Submerge skewers in a bowl of water until ready to use. Halve bok choy lengthwise and rinse thoroughly—it tends to hide a lot of dirt between its leaves. Rinse scallion, trim and discard root, and thinly slice. Cut eggplant crosswise into ½-inch rounds, discarding ends.

  2. Make Marinade

    Make Marinade

    In a large shallow bowl or resealable plastic bag, whisk together 1 tablespoon soy sauce and ½ packet honey to combine—set aside remainder of both for making sauce. Pat steaks dry with paper towel and cut against the grain into ½-inch slices. Add steak to bowl or bag with marinade and turn to coat. Set aside to marinate at room temperature for about 10 minutes.

  3. Make Sesame Sauce

    Make Sesame Sauce

    While steak marinates, in a medium bowl, whisk together sesame seeds, rice wine vinegar, sesame oil, crushed red pepper (skip or use half for less heat), scallion, remaining soy sauce, and remaining honey until fully combined. Set aside until ready to serve.

  4. Grill Vegetables

    Grill Vegetables

    If using a grill pan, place over medium-high heat now. Drizzle bok choy and eggplant with canola oil, and season all over with ¼ teaspoon salt and black pepper as desired. When grill is just smoking, add vegetables cut-side down in a single layer. Cover with grill lid or foil, and cook until charred and tender, 5-6 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.

  5. Assemble and Grill Kushiyaki

    Assemble and Grill Kushiyaki

    Remove steak from marinade and thread evenly onto skewers—be sure to skewer the strips of steak lengthwise, so they cook evenly. Add steak kushiyaki to grill and cook, rotating halfway through, until steak is charred on all sides and medium rare, 2-4 minutes total.

  6. Plate Steak Kushiyaki

    Plate Steak Kushiyaki

    Trim and discard bottom stems from bok choy, then roughly chop. Divide chopped bok choy and eggplant between serving plates. Serve alongside steak kushiyaki with sesame sauce drizzled over. Dig in!

What is Plated?
  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

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  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.