Asian Beef Kebabs

1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes 1/2 cup soy sauce 1/2 cup vegetable oil 1/2 cup rice wine vinegar 2 tablespoons sesame seeds 2 tablespoons sugar 6 garlic cloves, finely minced 1 teaspoon sesame oil* 2/3 teaspoon red pepper flakes 2 ears corn, husked 2 small zucchini 4 large green onions  Wooden skewers, soaked several minutes in water

1. Place steak cubes in plastic zip-lock style bag.
2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic, sesame oil and red pepper flakes in a small bowl.  Reserve half touse as dipping sauce. Add remaining marinade to plastic bag. Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.
3. Prepare outdoor grill with medium-hot coals, or heat gas grill tomedium-hot.
4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut eachgreen onion into 3 pieces, each piece about 1 1/2-inches long.
5. Cook corn in boiling water to cover for 2 to 3 minutes. Drainoff water.
6. Thread meat cubes onto skewers, alternating meat pieces withcorn, zucchini and green onions. Brush once with marinade fromplastic bag.
7. Grill kebabs, covered, turning occasionally, 12 minutes or untilvegetables are cooked and meat thermometer inserted in meatregisters 145*F (60*C) for medium-rare. Serve with reservedmarinade for dipping and hot cooked rice, if desired.
Makes 6 servings.