1 tablespoon cornstarch combined with 1 tablespoon cold water
4 teaspoons sake
How To Cook:
1. Freeze the flank steak for 30 minutes or so to firm the meat and make it easier to slice. Lay the steak flat on a chopping board and cut it diagonally into 1/8-inch-thick slices.
2. Thread each slice onto a 6-inch Oriental wooden skewer, looping the slice in ribbon-candy style. Protect exposed ends of the skewers by wrapping them with foil.
3. Light a layer of coals in a charcoal broiler or hibachi and let them burn until a white ash appears, or preheat the broiler of the oven.
4. In a small saucepan combine the soy sauce, brown sugar, ginger root, oyster sauce, molasses and 4 teaspoons of cold water. Bring to a boil over high heat, stirring until the sugar and molasses dissolve.
5. Give the cornstarch mixture a quick stir to recombine it and, stirring constantly, pour it into the sweet-sour sauce. Cook for a few seconds longer until the sauce thickens lightly. Remove the pan from the heat and add the sake.
6. With a pastry brush, coat the cho cho with half of the sauce. Broil 2 or 3 inches from the heat for about 1½ minutes, brush the cho cho with the remaining sauce and broil minute longer, or until the meat is crisp and brown.
