These beef skewers are one of my family's very favorite meals. My son has been begging for "meat-on-a-stick" as he calls it. Mother Nature broke out the sunshine Saturday, so I promised I would make them! They are the perfect summertime meal!
3 lbs flank steak, cut against the grain into 1/4-inch slices
1/2 cup rice vinegar
1/2 cup low-sodium soy sauce (trust me, this keeps it from tasting like beef jerky)
2 Tablespoons brown sugar
3 cloves garlic, grated or minced
1 1/2 Tablespoons fresh grated ginger
1 teaspoon Sriracha chili sauce (it's red, has a green cap, and there's a rooster on the bottle)
*Note - If you would rather, you can substitute 1 tsp garlic powder, and 1 1/2 teaspoon ground ginger instead of the fresh garlic and ginger. Also, 3 lbs. of meat, serves 6 and I never have anything left. You can just as easily use the same marinade with only 1 1/2 lbs of meat if you are concerned this is too much.
Combine rice vinegar, soy sauce, brown sugar, garlic, ginger, chili sauce, and sesame oil in a gallon-sized zip-loc bag. Add sliced steak. Close bag and swish it all around until all the meat is covered. Marinate in the fridge for 1-4 hours (even 1/2 hour is better than nothing), turning the bag occasionally. Preheat Grill. Thread steak onto skewers if using wooden skewers, soak them for 1/2 hour first). Cook over medium-high heat for about 4 minutes per side, or until done, being careful not to overcook meat. Serve immediately.