Hands On:

25 minutes

Total Time:

35 minutes

Serves:

Ingredients

1 (1-lbs.) pkg. Hy-Vee Angus Reserve beef flank steak, cut into 1-inch pieces
⅓ cup gochujang Korean chili sauce
¼ cup Hy-Vee less sodium soy sauce
3 tbsp unseasoned rice vinegar
2 tbsp sesame oil
1 tbsp Hy-Vee brown sugar, packed
1 tbsp Hy-Vee honey
2 clove(s) garlic, minced
¼ tsp Hy-Vee kosher salt
⅛ tsp Hy-Vee ground black pepper
8 large green onions, cut into 1½-inch pieces
Sesame seeds, for garnish

Add Ingredients to Cart

Preparation

Place steak in a large resealable plastic bag. Combine gochujang sauce, soy sauce, rice vinegar, sesame oil, brown sugar, honey, garlic, salt, and pepper in a small bowl. Set aside 1/4 cup. Pour remaining marinade over steak in bag. Close bag; turn to coat. Refrigerate 4 to 8 hours, turning bag occasionally.

Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375°).

Drain steak; discard marinade in bag. Alternately thread steak and green onion pieces onto 4 (12-inch) metal skewers. Grill kabobs 8 to 10 minutes or until beef reaches 130° for medium-rare doneness, turning occasionally.

Brush with reserved marinade just before serving. Garnish with sesame seeds, if desired.

Nutrition Facts

Serving Size: 1 kabob

Serves: 4

Amount Per Serving
Calories:		330
% Daily Value*
Total Fat: 14g		18%
	Saturated Fat: 3.5g
	Trans Fat: 0g
Cholesterol: 70mg		23%
Sodium: 980mg		43%
Total Carbohydrate: 24g		9%
	Dietary Fiber: 0g	0%
	Sugars: 17g	34%
Protein: 25g		50%