1 1/2 to 2 lb. boneless chuck steak, cut into 2-inch slices
1 c. soy sauce
1 c. water
1/2 c. sesame oil or olive oil
1/4 c. honey
2 tbsp. sugar
1/2 c. green onions, chopped
2 cloves garlic, minced
1 tbsp. sesame seeds

Cut boneless chuck steak in 2-inch slices and pound with mallet until thin. Mix all ingredients in a large container that has a tight cover. Add steak to marinade. Mix, seal in container with cover and refrigerate for 24 hours, turning meat at least 3 times. Cook on barbecue for 15 minutes or until done, or broil about 7 minutes on each side. Serve with rice. Gar-Be may also be served as an appetizer by cutting steak in 1/2 inch strips and skewering on long wooden picks.