| 1 1/2 lb. boneless round steak |
| 1/2 c. soy sauce |
| 2 T. olive oil |
| 2 T. honey |
| 2 T. wine vinegar |
| 1 clove garlic |
| 1/2 t. ground ginger |
| 1/8 t. pepper |
| hot cooked parslied rice (optional) |
Partially freeze steak; slice into 4x1/4" strips, and set aside. Combine remaining ingredients except rice in shallow dish; add steak, stirring to coat. Cover and marinate overnight in refrigerator. Remove steak from marinade. Using 7" skewers, thread 3 to 4 pieces of steak on each skewer. Place on grill over hot coals and cook for 2 to 3 minutes on each side, basting frequently.
Serves 6 to 8.
Must be made ahead.