To make it gluten-free, I subbed tamari for the soy sauce and used this brand of gochujang. I also swapped the 1/2 cup of light brown sugar in the marinade for honey.
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To marinate the beef, in a large zip-lock bag or bowl, combine the
Gluten-Free Tamari Soy Sauce (3/4 cup)
Rice Vinegar (1/2 cup)
Honey (2 Tbsp)
Gochujang (1 Tbsp)
Fresh Ginger (1 in)
Garlic (2 cloves)
Dark Sesame Oil (2 Tbsp)
. Add the
Skirt Steak (1.5 lb)
and toss to coat. Marinate for at least 30 minutes, or overnight.
For the sweet potatoes, preheat the oven to 425 degrees F (220 degrees C).
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