1 1⁄4pound(s)uncooked lean flank steak, cut diagonally into thin strips
6mediumuncooked scallion(s), finely chopped
8Tbspcider vinegar (1/2 cup)
1⁄4cup(s)low sodium soy sauce
1Tbspginger root, peeled and freshly grated
2clove(s)garlic clove(s), minced
2tspfish sauce (Asian)
1tspgarlic chili paste, 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.