Almost Mongolian Beef Satay Skewers

• Meat

  • 1/2 lb Beef flank steak

• Produce

  • 3 cloves Garlic
  • 1 Lime, wedges small

• Condiments

  • 1 tbsp Honey
  • 1/4 cup Ketchup
  • 3 tbsp Lower-sodium soy sauce
  • 1 tsp Sriracha hot sauce

• Baking & Spices

  • 1 tbsp Brown sugar, dark
  • 2 tsp Cornstarch

• Oils & Vinegars

  • 1 tsp Sesame oil, toasted

• Other

  • 12 Skewers (soaked if wooden

Found on goodhousekeeping.com

Ingredients

• 12 skewers (soaked if wooden)
• 1/2 lb. beef flank steak
• 2 tsp. cornstarch
• 3 tbsp. lower-sodium soy sauce
• 1 tbsp. dark brown sugar
• 3 cloves garlic, minced
• 1 tsp. toasted sesame oil
• 1 lime, cut into small wedges
• 1/4 c. ketchup
• 1 tbsp. honey
• 1 tsp. Sriracha hot sauce

Directions

• To make the satay, place steak on cutting board. Holding chef’s knife at a 45-degree angle to cutting board, slice steak against grain into twelve 1/4-thick and 1 1/4-wide strips.In a medium bowl, mix cornstarch with 1 tablespoon soy sauce until completely dissolved. Stir in brown sugar, garlic, sesame oil, and remaining 2 tablespoons soy sauce. Add beef slices, turning to coat. Cover and refrigerate at least 20 minutes or up to overnight.Make satay sauce: Whisk together ketchup, honey, Sriracha, 1/2 teaspoon kosher salt, and freshly cracked black pepper to taste.Line baking sheet with foil. Remove steak from marinade; blot dry with paper towels. Discard marinade.Thread 1 piece meat onto each skewer; arrange on prepared baking sheet.Adjust oven rack 3 from heat source; preheat broiler on high. Brush both sides of meat with satay sauce; broil satay 3 to 4 minutes or until browned. Turn skewers; broil 2 to 4 minutes to brown other side. Serve with lime wedges.