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In a food processor, mince onion. Add ginger, garlic, soy sauce, brown sugar, mirin, garlic powder, onion powder, and pepper; mix well. Transfer marinade to a medium bowl. Add soda. Whisk in sesame oil to emulsify marinade. Place ribeye pieces into marinade and gently toss to coat. Cover bowl and place in the refrigerator for 30 minutes.
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While steak marinades, combine chile powder, paprika, sesame oil, and vegetable oil. Toss red pepper pieces in oil/spice mixture. Season with salt and pepper to taste.
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When meat is ready, skewer steak and peppers - alternating steak and pepper pieces.
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Heat a grilling pan or griddle over medium-high heat. Place skewers on the hot grill. Brush skewers with steak marinade to coat liberally. Cook the skewers for 1 to 2 minutes on each side until steak is browned and cooked medium rare.
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Remove skewers from grill; cool for 5 to 10 minutes until you are able to handle the food. Chop steak and peppers into small pieces. Serve with lettuce cups and rice.