• 4 large, thin slices flank steak
• 1 tbsp water
• pinch of baking soda
• 1 tbsp cornstarch
• ½ tsp salt
• ½ tsp white pepper
• 2 tbsp shaoxing wine or cooking sherry
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 1 tbsp sugar
• 2 tbsp hoisin sauce
• 1 tbsp light soy sauce
• ½ tbsp corn oil
• ½ tsp MSG (optional)

To Serve

• duck sauce (optional)

Equipment

• bamboo skewers, soaked 1 hour

1. Mix together water, cornstarch and baking soda. Pour over flank steak and turn pieces to coat in mixture evenly
2. In a small dish, mix together remaining marinade ingredients
3. Add flank steak, turn to coat all sides completely
4. Thread soaked bamboo skewers through each piece of meat
5. Cover and let marinade in refrigerator for 6 hours to overnight
6. Preheat oven to broil
7. Place pieces of marinated steak on an oven-proof dish and broil for 2½ minutes on the first side. Carefully flip the meat and broil the remaining side for 2½ minutes
8. Remove skewers and serve with duck sauce on side (optional)