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Hawaiian Cho Cho
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 1/2 pounds flank steak
How sharp are your knives? You need a good edge for this! Lay the flank steak out on a cutting board and cut diagonally into 1/8 inch slices. (Having the meat slightly frozen before slicing may make it easier for you, at least 30 minutes in the freezer, but not solidly frozen.) Thread each slice onto bamboo or wooder skewers, 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, brown 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 immediatley.
Recipe created 2006-07-16.