The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 16, 2008
Thanks Vivian for the great recipe!!The flavor reminded me of Korean BBQ beef ribs (Kal Bi). I followed the recipe EXACTLY however I used low sodium soy sauce and added 3 tablespoons of water to the marinade since others commented about the saltiness. It turned out perfect. I served it as an entree with Jasmine rice and grilled zucchini. I used flank steak and grilled it for about 12 minutes (well done for me) and about 8 minutes for my partner (med. rare for him). TY!!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Marina Del Rey, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 16, 2008
Good recipe. I used top sirloin and sliced very thin. Marinated most of the day and was really pleased with the result on the BBQ. The thickness of the meat and length of time on the BBQ, along with the marinade are the keys to perfectly cooked meat.
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Cooking Level: Expert

Home Town: Centennial, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 15, 2008
These are amazing, and will go into my favorite's box. Good for parties too. A huge payoff without a lot of work.
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Cooking Level: Intermediate

Home Town: Cheyenne, Oklahoma, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 15, 2008
I made this for a freezer cooking club exchange and it was a hit. Loved it!
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Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA
Living In: Brownsburg, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 15, 2008
I am finally rating this recipe after using it many many times in the past few years. This marinade is spectacular. Every time I make it, I am asked for the recipe. The flank steak always turns out tender and delicious. We grill extra and turn it into stir fry. I've used it on chicken and pork also, always with good results.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 13, 2008
We thought these were excellent, although the kids didn't care for them much. They were salty and the skewers burned so next time I'll remember to use low sodium soy sauce and to soak the skewers in water first. Thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 12, 2008
I was looking for something different to do with tri tip and I happened to have almost everying on hand for this. I cut a tri tip roast into some big chunks and marinated for about 4 hours. I subbed dry ginger and left out the green onions. The flavor of the marinade permeated the meat well even though it was in larger chunks then the recipe called for. It was a tasty change and everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 10, 2008
This is very good. I made this for a bbq party I was hosting and it was a hit. The beef was very tender and flavorful, great recipe!
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Cooking Level: Beginning

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 5, 2008
These melt in your mouth. All three of my picky eater kids love this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 2, 2008
I made this recipe using tri-tip sliced 1/4" thick. The meat is more tender than flank steak. You must marinate at least 24 hrs for the meat to absorb all the marinade and tenderize whatever meat you use. I grilled them on the BBQ grill for just about 3 minutes per side so they are just medium well. I placed the meat on top of a platter with sliced pineapple, then sprinkled sesame seeds on top for nice presentation for a party... and of course, everyone wanted the recipe!
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Cooking Level: Expert

Living In: Elk Grove, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 27, 2008
WOW! Marinated for 5 hours for an appetizer for a party and of course my propane went out so I sauteed them over the stove and put toothpicks in them to serve. Everyone was RAVING about them! They all wanted the recipe! Thanks so much for sharing!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 25, 2008
Very good flavor. Marinated overnight & used a top round steak rather than flank steak. Would have liked some sort of a sauce to put on or dip in. We ate with white rice for dinner and was very tasty! This ones's a keeper...thanks for posting!
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA
Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 28, 2008
I followed the recipeto the letter it turned out excellent,will make over and over. marinated over night
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Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA
Living In: Goodyear, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 28, 2008
I tried to cheat and cooked a few on the ol' George inside after just a few hours in the marinade. Don't to that!. Too much liquid and the meat steamed and got tough. I also found it really needs 24 hrs for the flavor is sink in. Will do again.
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Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 28, 2008
This turned out excellent. I followed recipe exactly and needed no changes. I have been searching for something like this forever. A local chinese restaurant makes something like these and haven't been able to find anywhere else. They are delicious and didn't last long at my Christmas Eve party. Thanks for the recipe!
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 26, 2008
These were delicious. Only change I made was I used marsala wine because I didn't have any sherry. You have to cut the flank steak on a diagonal otherwise the meat will be tough. I marinated for 30 plus hours and they were so tender.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 18, 2008
These were amazingly good! So full of flavor. My flank steak was only a pound rather than a pound and a half so the amount of marinade was perfect. We let it marinade about 8 and 1/2 hours and there was plenty of flavor. I did as another reviewer suggested and put the steak in the freezer for about 1/2 hour which made it easier to cut. Makes a lot of little skewers. Perfect for a barbeque serving finger food. I will make these again, a lot. Thanks so much for the recipe it was wonderful and so simple to whip up.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: May 14, 2008
This had great flavor, but I thought the meat was too tough. It was not overcooked either. I might make this recipe with a different cut of meat.
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Photo by Allrecipes

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 4, 2008
I've used this recipe for years. Whether I use this for beef, chicken, or pork chops, I always receive major compliments. Thank you for such a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 25, 2008
I thought this was very tasty. I specifically used the flank steak. Although it is expensive, it is worth the cost. I will make this again.
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Cooking Level: Expert

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