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), and 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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