Spicy Soy Wagyu Denver Kabobs

• In a bowl, whisk together soy sauce, sesame oil, vinegar, honey, garlic, ginger, chili sauce, and cornstarch (if using). Set aside 2 tablespoons of the marinade for basting later.
• Cube Wagyu Denver into kabob sized portions.
• Add Wagyu cubes to the marinade and toss to coat. Cover and refrigerate for 30 minutes to 2 hours. (Don’t overdo it—Wagyu doesn’t need a long soak.)
• Thread marinated Wagyu, bell pepper, and onion pieces onto skewers, alternating for color and flavor. Let the meat shine by not crowding the skewers too tightly.
• Preheat grill (or grill pan) over medium-high heat. Lightly oil the grates.
• Grill skewers for 2–3 minutes per side, basting once or twice with reserved marinade, until nicely charred outside and medium-rare to medium inside. Wagyu likes to stay pink.
• Remove from heat, sprinkle generously with toasted sesame seeds, and let rest for a couple minutes before serving. Optional: top with sliced green onions or a squeeze of lime.

Now listen here, partner—these kabobs might be riding in with bold Asian flavor, but they plate up real nice with a Texas attitude. Serve ’em over a bed of jasmine rice like it's your campfire cornbread, throw in some pickled cucumbers or a scoop of spicy kimchi for that wild kick, and you’ve got yourself a dish that straddles East and West like a seasoned ranch hand on a world tour.

• Goes down easy with a cold one and good company. That’s just smart eatin’.