Categories: Grilling
Ingredients
- 1 1/2 lbs. beef flank steak
- 1 cup rice vinegar
- 1 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp. minced fresh ginger
- 6 garlic cloves, minced
- 3 tsp sesame oil
- 2 tsp Sriracha
- 1/2 tsp cornstarch
- Sesame seeds and thinly sliced green onions
Directions
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Cut beef into 1/4-inch thick strips. In a large bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add beef; turn to coat. Refrigerate, covered, 2-8 hours. Cover and refrigerate remaining marinade.
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Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers. Grill kabobs, covered, over medium-high heat or broil 4 inches from heat until meat reaches desired doneness. 4-5 minutes, turning occasionally and basting steak frequently using 1/2 cup of the reserved marinade.
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To make glaze, bring remaining marinade to a boil; whisk in 1/2 tsp cornstarch. Cook, whisking constantly until thickened, 1-2 minutes. Brush kabobs with glaze just before serving. Top with sesame seeds and sliced green onions.