Who doesn’t love food on a stick?! I mean you guys…
C’mon. Sweet, smokey and lean?! It’s kind of a no-brainer. This was my attempt to health-ify a Chinese take-out favorite of mine. As a kid, I took dancing lessons and our studio was directly next door to a Chinese take-out joint. During rehearsals, in between dance numbers, my pink-unitard clad crew sashayed through the doors and gobbled up steak skewers, rice, crispy noodles and fortune cookies til our next dance routine was on deck. There was something about the sweet, smokey glaze combined with the fun of eating something with my hands that just felt good.
This dish is quick, easy and healthy. Since the meat is sliced thin, they grill up in just a few minutes. Definitely going into our weeknight dinner rotation, especially that grilling season is on its way.
- 1.5 lb flank steak
- 1/2 cup low sodium stir-fry sauce
- 1/4 c dark brown sugar (not packed)
- 2 tablespoons light agave nectar (honey will work fine)
- 1 1/2 teaspoons ginger paste
- 1 tablespoon minced garlic
- 1 teaspoon sesame seeds and more to garnish
- 1 lime, juiced
- 1 tablespoon finely sliced fresh chives and to garnish
- cilantro to garnish
- If you’re using bamboo skewers, soak them in water for at least 30 minutes to prevent burning
- In a small sauce pan, bring stir-fry sauce, sugar, agave, ginger, garlic, sesame seeds, chives and lime juice to a simmer for 10-15 minutes. *Tip- keep a close eye on the glaze to be sure it doesn’t burn
- While the glaze is simmering, slice flank steak cross-grain into thin strips (about 1/4 inch thick) and slide each strip onto a skewer
- Brush glaze onto the meat, then grill for a few minutes on each side (mine looked ready to flip after about 3 minutes on each side)
- Garnish with chives, sesame seeds and cilantro and serve over a bed of rice
For more recipes click here to see my recipe page.