Spicy Flank Steak

1-1/4 pounds flank steak, sliced thin
6 scallions, finely chopped
1 cup cider vinegar
1/2 cup reduced sodium, gluten free, soy sauce
1/2 cup honey
2 T sugar (or agave)
2 T grated peeled fresh ginger (must be fresh!)
4 garlic cloves, minced
4 tsp Asian fish sauce
2 tsp chili garlic sauce (also from the Asian section)

If you place the steak in the freezer in advance, remove it to the fridge the day before you want to use it. If it's partially frozen, it will slice easier!

Combine all other ingredients in a large container, or a ziplock bag. Add the steak and marinate for approximately 2 to 4 hours.

If you want kabobs, soak the wooden skewers in water for at least 30 minutes before you put the steak on them. If you don't want kabobs, place the steak directly onto a broiler pan. You can either grill them on the grill or broiler them, either way. Be careful not to overcook them or you'll end up with jerky! (Which actually isn't that bad!)

Take remaining liquid, marinade, and pour into a saucepan. Bring to a boil, reduce heat, and allow to reduce and thicken. Stir often. Use as a dip, or put the steak over rice and top with some of the sauce. It's SO yummy!!!

You could either stir fry some veggies, or serve this with rice and a salad.