Ingredients:
1 pound sirloin steak
3 TBS brown sugar
3 TBS soy sauce
1 TBS rice wine
1 tsp ginger
1 tsp sesame oil
3 cloves chopped garlic
Bamboo skewers

Preparation: In a gallon freezer bag, add the soy sauce, brown sugar, rice wine, ginger, garlic, and sesame oil. Mix with your hand until well blended. Trim fat and slice the sirloin across the grain into strips around a quarter inch thick. Once completely coated, let out the excess air in the bag, seal, and freeze.
Thaw. Remove bamboo skewers from outside of the freezer bag, and soak in water for at least one half hour. Pull the steak from the marinade, and throw away the remaining marinade and the bag. Thread the steak onto the soaked bamboo skewers in a zigzag pattern.
Lightly coat your grill with cooking spray BEFORE you preheat to high. Once the grill is nice and hot, grill the bbq skewers for 2-3 minutes on each side. Remove the skewers and serve right away. Korean BBQ is best when served hot. Serve with rice and grilled vegetables.