Yield: 6 as main, 12 as appetizer

Woks of Life

This is our version of Chinese Beef on a Stick—super savory, a little bit sweet, and crisped on the edges.
Prep: 15 Marinating: 4 hrs Cook: 6-10

• 2lb flank steak (choose a wide piece so you can get long slices)
• 1TBS sugar
• 2tsp cornstarch
• 1tsp garlic powder
• 1tsp onion powder
• ½tsp white pepper
• ¼tsp salt (optional if sensitive to salt)
• 1½TBS neutral oil (such as canola, vegetable, or avocado oil)
• 2½TBS oyster sauce
• 1TBS sweet bean sauce (or substitute hoisin sauce)
• 1TBS light soy sauce
• 1tsp sesame oil
• 3TBS water
• 1TBS toasted sesame seeds (optional garnish)

Thinly slice the flank steak on a 45-degree angle, about ½ inch. Use a very wide piece of flank steak, so you can slice them against the grain into long 6-inch slices.

Add the beef to a large bowl, along with sugar, cornstarch, garlic powder, onion powder, white pepper, salt (if using), neutral oil, oyster sauce, sweet bean sauce, light soy sauce, sesame oil, and water. Mix well, cover, and refrigerate overnight, or at least 4 hours. During that time, soak bamboo skewers in water (minimum 1 hour, or you can use metal skewers).

Line a baking sheet with foil and a wire rack. Thread the pieces of beef on the skewers so they lay flat. Place them on the wire rack about 1 inch apart. For crispier results, use two wire racks and two sheet pans or cook in two batches.

Position an oven rack at the top-most level, closest to the heating element. Turn your oven on broil (high). Broil the skewers for 3-4 minutes on each side, watching them closely so they don’t burn. (Ovens vary!) Garnish with toasted sesame seeds if desired and serve.