1 1/2 c. beer
3 scallions, minced
1/3 c. olive oil
3 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. gingeroot, peeled & grated
2 lg. garlic cloves, minced
1 tsp. salt
1/4 tsp. Tabasco sauce
2 1/2 lb. flank steak

In a large ceramic or glass dish combine well all of the above ingredients. Add the flank steak and let it marinate covered and chilled, turning it occasionally for 1 to 2 days. Drain the flank steak, pat it dry and grill it over a bed of charcoal for 3 to 4 minutes each side for medium-rare beef. Or broil it on the rack of a broiler pan. Transfer steak to a cutting board and cut it across the grain on the diagonal into very thin slices. Serves 6.