Traditional, simple sweet and savory Korean beef.
1 1/2 pound sirloin steak, cut against the grain into thin (about 1/4″) slices
1/2 cup rice wine or pear juice (One 4-counce bottle of pear juice from the baby food aisle is perfect and cheap)
1/2 cup low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)
2 tablespoon brown sugar
2 tablespoon minced garlic
1 teaspoon Sriracha chili sauce
1 1/2 teaspoon sesame oil
Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.