This is a dish that we had with Brad's family as an appetizer and it was a huge hit. It was so good that Brad and I made it again the next week and ate it for dinner.
Here's what you start with
Combine 3/4 cup Soy Sauce, 1/2 cup brown sugar, 2 Tbsp oil, 1 minced garlic and 1/2 tsp ground ginger. Give it a good whisk and it looks like this.
Here's what mine looked like when I pulled it out of the freezer.
Then slice it against the grain. The recipe says 3mm but I think you really want to get it as thin as you can. I aimed for 3mm and they would have been nice if they were thinner.
Slice until you have this nice pile.
Then toss all your neat slices into your marinate and coat all the pieces.
The recipe says to marinade for at least 30 minutes, I gave it a good 3 hours. Make sure you give your container a shake and a rotate occasionally so all your meat is coated.
Here's mine post marinade.
This next part is slightly time consuming but until now it's all been a snap. You thread your meat accordian style onto bamboo skewers that you've soaked in water.
We gave them about 2 minutes per side and until they were all yummy and the sugar had carmelized.
That's it. Since this was dinner I served it with cesear salad and carrots and it was delish. They were even just as good the next day.
3/4 cup soy sauce
1/2 cup brown sugar
2 tbsp cooking oil (I used olive)
1 minced garlic clove
1/2 tsp ground ginger
Thick sirloin, cut across grain into 1/8 (3mm) thick slices
In a bowl with a tight fitting cover, mix soy sauce, sugar, oil, garlic and ginger powder. Add beef and allow to marinate for at least 1/2 hour.
Thread meat onto wooden skewers accordion fashion.
Broil on top rack for 2 min per side until medium rare.
Store covered in refrigerator.
To serve, pile on baking sheet. Heat in 400F oven for 5 – 10 minutes until hot.
Linking to Share a Meal Monday