Sesame Ginger Beef Skewers

• 1 beef flank steak (1-1/2 pounds)
• 1 cup rice vinegar
• 1 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons minced fresh gingerroot
• 6 garlic cloves, minced
• 3 teaspoons sesame oil
• 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
• 1/2 teaspoon cornstarch
• Optional: Sesame seeds and thinly sliced green onions

1. Cut beef into 1/4-in.-thick strips. In a large bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add beef; turn to coat. Refrigerate, covered, 2-8 hours. Cover and refrigerate remaining marinade.
2. Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers. Grill kabobs, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), 4-5 minutes, turning occasionally and basting frequently using 1/2 cup of reserved marinade.
3. To make glaze, bring remaining marinade (about 3/4 cup) to a boil; whisk in 1/2 teaspoon cornstarch. Cook, whisking constantly until thickened, 1-2 minutes. Brush kabobs with glaze just before serving. If desired, top with sesame seeds and sliced green onions.

rice vinegar, soy sauce, brown sugar, fresh gingerroot, garlic, sesame oil, chili sauce, cornstarch, sesame seeds

Taken from www.tasteofhome.com/recipes/sesame-ginger-beef-skewers/ (may not work)