Skewered Steak Strips With Oyster/Garlic Brushing Sauce
|Flank steak||1 Pound, partially frozen|
|Green onions||2 , minced|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Chicken stock||1⁄4 Cup (4 tbs)|
|Dark brown sugar||1⁄4 Cup (4 tbs), firmly packed|
|Powdered ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Oyster sauce||3 Tablespoon (Available At Specialty Food Stores)|
|Dark molasses||1 1⁄2 Tablespoon|
|Dry white wine||1 Tablespoon|
|Cornstarch||1 Tablespoon, blended with 1 tablespoon cold water|
|Kiwi fruit slices||4 (For Garnish)|
To prepare sauce, heat all sauce ingredients, except cornstarch mixture, in a saucepan.
Heat sauce to a boil over medium heat, stirring often.
Reduce heat and allow mixture to simmer.
Continue cooking until ingredients are well-blended for about 3 minutes.
Stir in cornstarch mixture, stirring and cooking until sauce thickens slightly.
To make steak strips, thread meat onto skewers, in and out, until the meat is secure.
Brush skewered steak with sauce.
Preheat stovetop grill.
Cook skewered steak over medium-high heat, turning as needed.
Brush meat with sauce as you turn it.
Cook to taste.
Meat will be browned on the outside.
Remove meat from grill.
Skewered steak can be kept warm in a 250° F oven.