Ingredients
1 Tbsp. chili-garlic sauce
1 Tbsp. hoisin sauce
1 Tbsp. toasted sesame oil
2 Tbsp. plus 1/4 cup reduced-sodium soy sauce
1 1/2 lb. sirloin, NY strip, or ribeye, cut into 1" cubes
1 1/2 tsp. baking soda
2 tsp. (or more) kosher salt, divided
1 scallion, green and white parts separated, thinly sliced
1 (1") piece ginger, peeled, grated
2 garlic cloves, grated
6 Tbsp. honey
2 Tbsp. rice wine vinegar
1 large red onion, cut into 3/4" pieces
1 Tbsp. neutral oil, plus more for grill
Cooked white rice and toasted sesame seeds, for serving
Directions
Step 1: In a large bowl or container with a lid, stir chili-garlic sauce, hoisin, sesame oil, and 2 Tbsp. soy sauce. Season steak with 1 1/2 tsp. salt and sprinkle with baking soda, then toss to coat. Transfer to bowl and toss again to coat. Cover and marinate at least 2 hours and up to overnight.
Step 2: In a small saucepan over medium-high heat, cook white scallion parts, ginger, garlic, honey, vinegar, and remaining 1/4 cup soy sauce, stirring, until sauce is very thickened and reduced to a few tablespoons, about 10 minutes; season with salt, if needed. Let cool. If sauce cools for too long, add 1 to 2 tsp. water and return to heat to loosen.
Step 3: Meanwhile, in a large bowl, toss onion and 1/2 tsp. salt. Drizzle with 1 Tbsp. neutral oil and toss to combine, separating layers of onion pieces so that each piece is only 1 to 2 layers thick.
Step 4: Alternate threading steak and onion pieces onto skewers, using 4 to 5 pieces of steak per skewer (for an 8" skewer, feel free to use more pieces).
Step 5: Prepare a grill for medium heat; preheat 5 minutes (or heat a grill pan over medium heat). Grease grates or pan with neutral oil.
Step 6: Grill skewers, rotating 90° every 2 to 3 minutes and brushing with some sauce during the last minute, until steak reaches desired degree of doneness, 8 to 10 minutes.
Step 7: Spread rice onto a platter. Top with skewers, then brush with any remaining sauce. Top with green scallion parts and sesame seeds; season with salt, if needed.
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