Korean steak on a stick
Uncooked lean flank steak
1¼ pound(s), cut diagonally into thin strips
6 medium, finely chopped
8 Tbsp, (1/2 cup)
Low sodium soy sauce
1 Tbsp, peeled and freshly grated
2 medium clove(s), minced
2 tsp, (Asian)
Garlic chili paste
1 tsp, or regular chili paste
- Thread the steak onto sixteen 12-inch bamboo skewers. Place the skewers in a large baking dish.
- Combine the scallions, vinegar, soy sauce, honey, sugar, ginger, fish sauce, chili paste, and garlic in a small bowl; pour over the meat. Cover and refrigerate at least 2 hours.
- Spray the broiler rack with nonstick spray; preheat the broiler. Drain the marinade into a saucepan; bring to a boil. Cook, stirring occasionally, over high heat, until the sauce is thickened and has the consistency of syrup, about 15 minutes.
- Meanwhile, place the skewers on the broiler rack and broil 4 inches from the heat, turning frequently, until the meat is browned on both sides, about 8 minutes. Arrange the skewers on a platter and drizzle with the sauce. Yields 2 skewers per serving.