Korean Steak On A Stick
Category: appetizers
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 8
Ready in: 2-5 hrs
- 1 1/4 pound flank steak, cut diagonally into thin strips
- 6 scallions, finely chopped
- 1/2 cup cider vinegar
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons sugar
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons fish sauce (nam pia)
- 1 teaspoon chili paste
- 2 cloves garlic, minced
Thread the steak onto sixteen 12-inch bamboo skewers. Place the skewers in a large baking dish. In a small bowl, combine the scallions, vinegar, soy sauce, honey, sugar, ginger, fish sauce, chili paste, and garlic; pour over the meat. Cover and refrigerate at least 2 hours. Spray the broiler rack with nonstick spray and preheat the broiler. Drain the marinade into a saucepan and bring to a boil. Cook, stirring occasionally, over high heat, until the sauce is thickened and 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
1 favorite recipe teriyaki marinade 2 beef flank steak (1-1/2 lbs each) Montreal Steak Spice Place the whole flank steak in the freezer for about 1-1/2 hours (this will make slicing easier). Pr
by ICOOK2
3/4 lb skirt steak or other quick cooking cut 1/4 cup low-sodium soy sauce 3/4 cup white vinegar 2 tsp minced garlic 2 tsp Dijon mustard 2 tsp ground ginger freshly ground black pepper Remove
by ICOOK2
6 cloves garlic 1 piece (2 in. long) ginger root, peeled 1/2 cup soy sauce 1/4 cup each: sugar, rice wine or dry sherry 3 Tbsp dark sesame oil 1 beef flank steak, about 2 lbs chopped green oni
by ICOOK2
1/4 lb steamed or fresh Chinese noodles 4 cups washed, ready to eat spinach 2 tsp sesame oil salt freshly ground black pepper Bring a large saucepan filled with water to a boil over high heat.
view more member recipes
