If you’re searching for an easy meal that’s packed with tons of protein and even more flavor, this teriyaki filet mignon steak kabobs with sticky white rice recipe is going to go straight to the top of your meal-planning list! Featuring luxuriously tender chunks of filet mignon that have been perfectly marinaded in a homemade teriyaki sauce that’s rich in umami and a breeze to make – complemented by a side of sweet and chewy sticky white rice – this dish is complex in taste and simple in execution.
Why We Love This Filet Mignon Tips Recipe
One of the most time-consuming parts of any kabob dish is the prep, especially when it comes to beef. That’s why we’re taking out the tiresome middle man in this recipe and cooking with pre-cut Omaha Steaks Triple-Trimmed® Filet Mignon Tips! Expertly cut from our USDA Certified Tender filet mignon by master butchers, these tips are aged at least 30 days to maximize their fork-tender texture and blissfully mild flavor before being flash-frozen at their peak.
Before You Start
- Safely thaw your perfectly sized and exquisitely tender Omaha Steaks Triple-Trimmed® Filet Mignon Tips overnight in the refrigerator or in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- 1 Large Saucepan
- 2 Medium Bowls
- Whisk
- 16 Metal or Bamboo Skewers (two per kabob)
- 1 Pastry Brush
- Strainer
- 1 Medium Sauce Pot With Lid
Omaha Steaks Products Featured in This Recipe
Teriyaki Filet Mignon Steak Kabobs With Sticky White Rice
Ingredients
Teriyaki Tenderloin Beef Kabobs
- 1 1/2 lbs. Omaha Steaks Triple-Trimmed® Filet Mignon Tips
- 3/4 cup soy sauce
- 1/2 cup sherry
- 3 tablespoons sake, optional
- 3 tablespoons unseasoned rice wine vinegar
- 3 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 1 scallion, sliced
- 1 teaspoon or to taste crushed red pepper flakes
Sticky Rice
- 2 cups short-grain white rice
- 2 cups cold water
Instructions
Teriyaki Tenderloin Beef Kabobs
- Prepare marinade: place soy sauce, sherry, optional sake, unseasoned rice wine vinegar, brown sugar, minced garlic, minced ginger, sliced scallion, and crushed red pepper flakes in a large saucepan and heat through, whisking until sugar dissolves.
- Let cool; transfer to medium mixing bowl, add thawed filet mignon tips, and marinate in refrigerator for 3 hours, turning occasionally.
- If using bamboo skewers, soak in water for 30 minutes while tips are marinating.
- Remove tips, reserving marinade, and thread onto skewers, using two parallel skewers instead of one to prevent tips from spinning and not cooking evenly.
- Pour marinade back into saucepan and bring to a boil; cook over medium-high heat for 5 minutes, until reduced and syrupy.
- Grill kabobs over direct medium-high heat for 8 to 10 minutes, turning occasionally while brushing with marinade glaze.
- Plating: Remove tips from skewers and transfer to plates with a bed of rice.
Sticky Rice
- Rinse rice in a strainer under cold running water until water no longer looks milky.
- Soak in a medium bowl of water for 1 hour.
- Drain rice and place in a medium sauce pot with 2 cups of cold water.
- Bring to a boil, reduce heat to low, and cover with lid.
- Simmer for about 15 minutes, or until water has been absorbed and rice is sticky and soft. Keep warm until plating.
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