Grilled Korean Skewers

Soy sauce, ginger and rice vinegar put an awesome Asian twist on grilled sirloin steak. MORE + LESS -

1/2

cup reduced-sodium soy sauce

1/2

cup rice vinegar

tablespoon finely chopped gingerroot

tablespoon Dijon mustard

medium green onions, sliced (6 tablespoons)

cloves garlic, crushed

2 1/4

lb beef sirloin steak, cut into 1/4-inch strip (about 24 strips)

About 24 (6-inch) wooden skewers

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1

In large nonmetal bowl or 1-gallon resealable food-storage plastic bag, mix all ingredients except beef. Add beef; turn to coat. Cover and refrigerate about 2 hours to marinate, turning meat after 1 hour. Soak wooden skewers in water for 30 minutes.
2

Heat gas or charcoal grill. Remove meat from marinade; reserve marinade in 1-quart saucepan. Pat meat dry with paper towels. On each skewer, thread 1 beef strip. Place beef on grill over medium heat. Cover grill; cook 3 to 5 minutes for medium doneness (155° F), turning once halfway through cooking.
3

Meanwhile, heat reserved marinade to boiling over medium-high heat; boil 3 minutes, stirring frequently. Serve with meat.

A quick way to peel fresh gingerroot is to scrape the skin off with the edge of a teaspoon.
Any type of quick-cooking steak, such as strip or skirt, can be used.
The skewers have to be soaked in water to prevent from burning.