Instructions

1. Combine all ingredients in a 1 gallon ziplock bag and allow the steak to marinate 36-48 hours in the refrigerator.
2. When you are ready to cook, first separate the steak from the marinade, place the steak in a bowl and set it aside.
3. Pour the marinade into a medium saucepan and cook on medium heat until it boils. Boil for 2 minutes, stirring frequently.
4. Remove from heat and pour the liquid through a fine mesh strainer or cheesecloth to remove any clumps.
5. After straining the liquid, return it to the saucepan for thickening. In order to thicken the sauce, combine 1/2 cup cold water with 2-3 TBSP corn starch in a separate measuring cup. Wait until the sauce has returned to a boil and begin to slowly mix in the water and cornstarch slurry. When the sauce has reached your desired consistency, stop adding the slurry. The sauce should thinly coat a spoon.
6. To cook the steak, place it into large sauté pan and cook it on medium high heat for 5-7 minutes. Make sure to turn several times throughout the cooking time. Remove from heat and serve with your favorite starch and vegetables.