INGREDIENTS

• 2 lbs AngusPride® Beef Top-Sirloin, cut into 2" x 1" pieces
• 1 cup lite soy sauce
• 1 tbsp chipotle hot sauce
• ¼ cup rice wine vinegar
• 1 tbsp sesame oil
• ¼ cup sugar
• 1 green onion, minced
• bamboo skewers
• cucumber salad or pickled ginger
• wasabi
• steamed rice
• sesame seeds

INSTRUCTIONS

1. Combine the soy sauce, hot sauce, sesame oil, vinegar, and sugar together in a bowl and whisk until the sugar is dissolved.
2. Place the marinade and steaks in a large sealable bag. Seal and place in the fridge for at least 2 hours.
3. Remove from the fridge, drain the meat in a colander, then skewer with bamboo skewers and let rest for 10 to 15 minutes.
4. Preheat grill to high heat. Once heated, clean the grill and oil the grates with a paper towel dipped in canola oil.
5. Place a 3" wide piece of foil along the side edge of the grill to prevent the bamboo skewers from burning. Place steaks over grill grates with skewers resting on the foil.
6. Cook for 2 to 3 minutes, then flip over and cook for 2 to 3 more minutes until they reach medium-rare doneness of 135° F internal temperature. Remove from heat and sprinkle minced green onions and sesame seeds over the top.
7. Serve with steamed rice, wasabi, and some pickled ginger or cucumbers on the side.