Korean-style barbecue beef
Uncooked lean and trimmed beef flank steak
1¼ pound(s), cut diagonally into thin strips
½ cup(s), unseasoned
1 small, finely chopped
2 medium clove(s), minced
Dark brown sugar
1 Tbsp, grated, peeled
Asian fish sauce
Garlic chili paste
Unsalted toasted sesame seeds
- Soak 16 (12-inch) bamboo skewers in water for 20 minutes (or use metal ones). Thread steak onto skewers. Place skewers in a large baking dish.
- Combine all remaining ingredients, except sesame seeds, in a small bowl; pour over skewers and turn to coat. Cover and refrigerate, turning skewers occasionally, at least 2 hours or up to 5 hours.
- Spray broiler rack with nonstick spray. Preheat broiler.
- Remove skewers from marinade; discard marinade. Place 8 skewers on broiler rack. Broil 4 inches from heat until beef is browned, 1–2 minutes per side. Repeat with remaining 8 skewers. Sprinkle evenly with sesame seeds.
- Serving size: 2 skewers