1 1/3 lb. flank steak
Marinade
1/3 c. soy sauce
1/3 c. sugar
1 1/2 Tbs. Hoisin sauce
2 Tbs. cornstarch
1 Tbs. minced garlic
1 Tbs. minced fresh ginger
Remove steak from packaging, open out flat, and partially freeze (about 45 minutes) to make slicing easier. Slice across the grain into strips about 1/8″ thick. Thread each slice onto bamboo skewers that have been soaked in water for an hour or so. Place in flat storage container with a tight-fitting lid.
Mix remaining ingredients; pour over skewers. Secure lid and then turn container over several times to distribute marinade. Refrigerate for several hours or overnight.
Allow meat to come to room temperature before grilling. Grill over high heat for 1 to 2 minutes per side. These cook (and can burn) really quickly, so keep a close eye on them.