Grilled Oriental Venison or Beef With Dipping Sauce

I grew up eating LOTS of venison. My dad and brothers are hunters, plus accidentally pegging a deer with your vehicle wasn't rare. Consequently, the freezer was always filled with venison.

Now, as a 29 year old, I can easily make do without any venison in my life. But I have always enjoyed this dish (and still do!) because it masks that gamey flavor and makes the meat really tender. Also, it doesn't need to be venison -- you can use good ol' beef!

Grilled Oriental Venison or Beef With Dipping Sauce

2lb sirloin, tenderloin, or round steak

1/2 C plus 1/3 C soy sauce

3/4 C sugar, divided

3 lrg garlic cloves, crushed

2 T sesame seeds

2 green onions, sliced

1 T ginger, chopped

2 tsp cornstarch

3 T vinegar

1 tsp crushed red pepper

Cut beef into skewer-sized pieces. In a large shallow dish, combine 1/2 C soy sauce, 1/4 C sugar, garlic, sesame seeds, green onions, and ginger. Add beef and refrigerate at least 2 hours... I've gone up to 4 days in this marination station! 

When it's closer to game time, make the sauce:

In a small saucepan over medium heat, stir in 1/2 C sugar, 2tsp cornstarch, 1/3 C soy sauce, vinegar, and crushed red pepper. Stir constantly until it thickens a bit. Cool to room temp and divide into small dishes for dipping.

Thread meat onto skewers and grill 3 minutes, flipping once. I've also done this under the broiler when weather has been crappy. 

Enjoy your tender meat!