Place the meat in a shallow, non-metallic baking dish.
For the sauce, stir the cornstarch with the sherry and then mix in the remaining sauce ingredients. Pour the sauce over the meat and marinate for at least 2 hours.
Remove the meat from the sauce. Pour the sauce into a small saucepan.
Cut the meat into small strips. Place one strip folded like an accordion on an already soaked wooden skewer, followed by a young onion, then a piece of bell bell pepper and another strip of meat, and so on.
Heat the sauce gently until it begins to thicken, stirring occasionally.
Grill the kebabs over hot grill coals for 5-8 min, turning to the other side and occasionally brushing the meat and vegetables with the teriyaki sauce.
Arrange the wooden skewers with the meat and vegetables decoratively on serving plates and drizzle the remaining sauce over the kebabs.
Bring to the table along with a green leaf salad.
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