This recipe can be made with flank steak or lean top sirloin beef. These little delights freeze great in foil pans until you need them.
| 1 each | beef flank steak (about 1-2 lbs) |
| 8 ounces | reduced sodium soy sauce |
| 1/4 cup | seasoned rice vinegar |
| 1 tablespoon | ginger, minced |
| 1 tablespoon | garlic, minced |
| 2 tablespoons | sesame oil |
| 1 teaspoon | sriracha sauce |
| 1 can | water chestnut sliced |
| 1 box | toothpicks |
| 2 tablespoons | toasted sesame seeds for garnish |
1.Slice flank steak across the grain thin. You will want to have long, thin strips. Place in large mixing bowl.
2. Mix soy, rice vinegar, ginger, garlic, sesame oil and sriracha sauce. Pour marinade over meat and marinate for 15 minutes. Drain can of water chestnuts, set aside.
3. Wrap steak around water chestnut and place on cookie sheet. They will shrink as they cook so place about 1/4 inch apart.
4. Roast for 10 minutes at 400F or until the beef is cooked. Sprinkle toasted sesame seeds on bites before serving.
5. Serve immediately.
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