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Korean steak on a stick

5
Points®
Total Time
28 min
Prep
10 min
Cook
18 min
Serves
8
Difficulty
Moderate
Plan ahead for this dish, leaving time to let the flank steak marinate for a couple of hours. Once the meat comes out of the flavorful Asian marinade, this dish comes together quickly. For those marinades you plan to use a a sauce on the finishing dish, it’s crucial to bring it to a boil for proper food safety precautions since it has come into contact with raw meat. The marinade is versatile—it goes well with just about anything, including chicken, pork, or grilled vegetables. When using bamboo skewers, make sure to soak them in cold water for at least 30 minutes before using to prevent them from burning.

Ingredients

Uncooked lean flank steak

1¼ pound(s), cut diagonally into thin strips

Scallions

6 medium, finely chopped

Cider vinegar

8 Tbsp, (1/2 cup)

Less sodium soy sauce

¼ cup(s)

Honey

¼ cup(s)

Fresh ginger

1 Tbsp, peeled and freshly grated

Garlic

2 clove(s), minced

Fish sauce

2 tsp, (Asian)

Garlic chili paste

1 tsp, or regular chili paste

Instructions

  1. Thread the steak onto sixteen 12-inch bamboo skewers. Place the ­skewers in a large baking dish.
  2. 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.
  3. 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.
  4. 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.

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