- 4
Ingredients
- 1/2 lb. flank steak, thinly sliced
- 3 scallions, minced
- 1/4 cup rice wine vinegar
- 2 tbsp. soy sauce
- 2 tbsp. honey
- 1 tbsp. brown sugar
- 1/2 tbsp. minced fresh ginger
- 1 tsp. minced fresh garlic
- 1 tsp. fish sauce
- 1/4 - 1/2 tsp. chili garlic or siracha sauce - add gradually and carefully!
Preparation
Step 1
* Freeze flank steak for a while until firm enough to cut into long, thin strips, about 1/4" wide.
* Combine marinade ingredients and mix with steak. Taste as you go when adding siracha - first time, I overdid it and it was too hot!. Set aside in a zip lock bag to marinate for 2 - 4 hours (or longer)
* Soak skewers in water if using wooden ones.
* Drain marinade into a small pot, bring to a boil and cook, stirring occasionally, until thickened, about 8 minutes - I did this on the grill's side burner.
* Thread meat, accordian-style, onto skewers.
* Grill for just a couple of minutes on each side (or broil) until done.
* Serve skewers with remaining sauce - either for dipping or poured over top. (I served it in a bowl the first time but try brushing the meat with it after you remove them from the grill.