See Also: Appetizers · Beef Dishes · Cooking Club · Hawaii
Cho Cho
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 1/2 pounds flank steak
1 cup soy sauce
1 cup raw sugar
2-3 tablespoons finely chopped fresh ginger root
2 tablespoons oyster sauce
1 tablespoon sorghum or molasses
1 tablespoon cornstarch
1 tablespoon cold water
2 tablespoons sake or dry sherry
Lay the flank steak out on a cutting board and cut diagonally into 1/8 inch slices. Thread each slice onto bamboo or wooden skewers, (or metal ones) about 6 inches in length. Heat your outdoor grill or hibachi, or use a stove top grill pan for indoor cooking. If using a stove top grill, do not heat it up yet! It takes only a few minutes to get it hot. In a small heavy bottomed saucepan heat soy sauce, sugar, ginger, oyster sauce and molasses to dissolve the sugar, then add the cornstarch which has been mixed with the water. Cook until the sauce thickens slightly, about 1 minute. Stir in the sake. With a pastry brush, coat the cho cho with half of the sauce. Place on hot grill or grill pan and cook about 2 minutes. Turn, brush with remaining sauce and cook until meat is browned. Serve on the skewers immediately.
Recipe created 2006-07-16.
