Korean Steak on a Stick


  • 1 14pound(s)uncooked lean flank steak, cut diagonally into thin strips
  • 6mediumuncooked scallion(s), finely chopped
  • 8Tbspcider vinegar (1/2 cup)
  • 14cup(s)low sodium soy sauce
  • 14cup(s)honey
  • 1Tbspginger root, peeled and freshly grated
  • 2clove(s)garlic clove(s), minced
  • 2tspfish sauce (Asian)
  • 1tspgarlic chili paste, or regular chili paste


  • Step1

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

  • Step2

    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.

  • Step3

    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.

  • Step4

    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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