SERVES 8 TO 10
Asian chili sauce, also called Sriracha, is available in most supermarkets. Use 6-inch-long skewers for this recipe; you’ll need about 24.
¼ |
cup soy sauce |
¼ |
cup peanut or vegetable oil |
¼ |
cup packed dark brown sugar |
¼ |
cup minced fresh cilantro leaves |
4 |
scallions, sliced thin |
2 |
tablespoons Asian chili sauce, or more to taste (see note) |
2 |
medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
1 |
(1½-pound) flank steak, trimmed, halved lengthwise, frozen for 30 minutes, and sliced across the grain into ¼-inch-thick strips |
1 |
recipe Spicy Peanut Dipping Sauce (recipe follows) |
1. Combine the soy sauce, oil, sugar, cilantro, scallions, chili sauce, and garlic in a large bowl. Stir in the beef, cover, and refrigerate for 1 hour.
2. Adjust an oven rack 6 inches from the heating element and heat the broiler.
3. Weave the meat onto 6-inch bamboo skewers (one piece per skewer). Lay the skewers on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. Broil the skewers until the meat is browned, 6 to 9 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve with the peanut sauce.