Ribbon Meat Skewers
Ingredients
1 1/2 pound flank, sirloin, New York strip, or your favorite steak cut (also works well with pork loin or shoulder, or boneless, skinless chicken thighs)
salt
pepper
bamboo or wooden skewers
Marinade:
1/2 cup soy sauce
1/2 small onion
1/4 fresh lemon
1 tablespoon honey
1 tablespoon sugar or brown sugar
1 tablespoon pure roasted sesame oil
4 cloves fresh garlic, peeled
1 inch fresh ginger, peeled
1 teaspoon fine ground red chili pepper
Dipping Sauce:
1 whole green onion
1/4 cup soy sauce
1 tablespoon honey
1 teaspoon oyster sauce
3 cloves fresh garlic, peeled
1/2 inch fresh ginger, peeled
1 teaspoon pure roasted sesame seed oil
Preparation
Soak wooden or bamboo skewers for one hour before use.
Mix Marinade
Cut onion and ginger into small pieces. and put into blender.
Remove rind from lemon.
Add garlic, lemon, onion, and ginger to blender with just enough water to blend into a pourable paste.
Pour paste into a medium mixing bowl and add all other marinade ingredients.
Mix well and let stand for fifteen minutes.
Prepare the Meat
Freeze meat until just firm.
Trim excess fat and slice into long thin (about 1/8 inch) strips.
Very lightly salt each strip and let stand for ten minutes.
Thread meat onto skewers in a zig zag manner. 
Place skewers in a large shallow container and pour marinade over the meat, turning the skewers until meat is coated.
Cover and refrigerate for one hour, turning skewers every 15 minutes.
Mix the Sauce
Put garlic, ginger, and soy sauce into a blender and blend to smooth liquid.
Fine chop the green onion.
Place all ingredients in a medium bowl, mix well, and refrigerate until use.
Cooking
Preheat grill or broiler to high heat. Grill or broil until well browned (about two minutes per side or less).
Serve with steamed white rice, dipping sauce, and kimchi.
Copyright © hannaone.com. This recipe may be freely copied and distributed for private home/non-commercial use. If used commercially consider sending a small monetary gift. If published in any manner, credit to the author with a link to the authors web site is required.
