Switch the palette to suit the room. Your choice is saved locally.
Once the sauce has simmered, pour half of it into a Ziploc bag or container and refrigerate until it's cool. While the sauce is cooling, slice the flap steak into 1-2 inch strips, suitable for skewering. Submerge the beef in the cooled marinade and refrigerate for at least 1 hour.
While the beef marinates, place bamboo or wooden skewers in cool water to soak for 30 minutes. In a small bowl, whisk the 1 tablespoon cornstarch with 1 tablespoon water until smooth. Bring the remaining sauce to a boil, then whisk in the cornstarch mixture, stirring constantly, until it thickens.
Let the thickened sauce cook for another 5 minutes, tasting to ensure the cornstarch has fully dissolved and there's no starchy taste. Once ready, pour it into a small bowl and set aside. Preheat your grill to high heat (roughly 400°F).
Just before you're ready to grill, thread the marinated beef onto the soaked skewers, arranging the strips so the meat lies flat.
Per serving
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
