Grilling season calls for beef skewers.
1/2 pound Flank steak
1 tablespoon Low-sodium soy sauce
2 teaspoons Cornstarch
1 teaspoon Toasted sesame oil
4-6 Scallions, cut into 2-inch lengths
For the sauce::
1 tablespoon Vegetable oil
3 cloves Garlic, minced
1/2 cup plus 1 tablespoon Water
1/4 cup Light brown sugar
2 tablespoons Hoisin sauce
1 teaspoon Chilli-garlic sauce, optional
1 tablespoon Cornstarch
Toasted black and white sesame seeds, for garnish
If using wooden skewers, place them in a pan and cover with water. Let soak for 20 minutes while you make the recipe.
Marinate the beef: Place the steak on a cutting board. Holding a chef’s knife at a 45-degree angle to the cutting board, slice the steak against the grain so you end up with twelve 1/4-inch-thick and 1 1/4-inch-wide strips.
Cut each strip into 2 or 3 short pieces. Don’t fuss too much; you just want meat that is thin enough to thread easily on the skewers and cook quickly.
In a medium bowl, whisk the soy sauce, cornstarch, and sesame oil. Add the beef slices, turn to coat, cover, and refrigerate for at least 20 minutes or overnight.
Meanwhile, make the sauce: Heat the oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring, until softened, 1 to 2 minutes.
Add the soy sauce, 1/2 cup water, brown sugar, hoisin, and chili-garlic sauce if using; whisk until smooth. Bring to a boil and reduce to a simmer. Simmer for about a minute.
Stir together the cornstarch and 1 tablespoon water in a small bowl. Whisk into the sauce and simmer until thickened, 1 to 2 minutes. Remove from heat. Let cool slightly.
Line a baking sheet with foil. Thread 3 pieces of meat alternating with 2 scallion batons onto each skewer and set them on the prepared baking sheet.
Adjust an oven rack so it is 3 inches from the heat source and preheat the broiler to high.
Set aside half the sauce for serving. Brush both sides of the skewers with the remaining sauce and broil the skewers for about 3 minutes, or until browned.
Turn the skewers and broil 2 to 3 minutes to brown the other side.
To serve, drizzle more sauce on the skewers and sprinkle with sesame seeds. Serve with rice.
Spring and summer bring us some of the best food of any season. Between s'mores, pasta salad, and sweet tea made in the sun, there is nothing better. But grilled foods take the cake, and these Mongolian beef skewers are no exception. With a sweet and spicy sauce to go along, your next barbecue is sure to be the talk of the neighborhood.
Prep Time: 25 minutes
Cook Time: 10 minutes
Special Equipment: 12 wooden or metal skewers