Place the steak between plastic sheets or plastic bags and pound it thinner. Cut the meat into 1-inch pieces. Place it in a plastic bag with a good seal.
Mix the marinade ingredients, from the soy sauce through the ginger, together and pour into the plastic bag with the meat. Place this in the refrigerator for at least an hour or even overnight. Turn it or squeeze it once in a while so all the meat will be well coated with the marinade.
Just before grilling trim the green onions and use the bottom 1-1.5 inches to put on the skewer. Alternate pieces of the marinated meat with onion pieces, mushroom caps and pieces of sun dried tomatoes, and you’re ready to go.
While broiling the kabobs you can brush some of the reserved marinade over each kabob, but be sure to let it cook well after brushing it on so you won’t have to worry about the safety of the food. These are delicious, and you can eat a ton of them if you’re good and hungry.