2-3/4 to 3-1/2 hours
6-8 servings

Ingredients

4 beef skirt steaks (about 8 oz each)
1 tablespoon vegetable oil
1/2 cup water
1/4 cup chili garlic sauce
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce Kimchee (optional)

1. Heat oil in stockpot over medium heat until hot. Place skirt steaks in stockpot; brown evenly.
    
2. Combine water, chili garlic sauce, brown sugar and soy sauce. Pour over skirt steaks; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until skirt steaks are fork-tender.
    
3. Remove skirt steaks; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.
    
4. Carve diagonally across the grain into thin slices. Serve with sauce. Serve with kimchee, if desired.

        Chef's Tip: Chili garlic sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy heat to dishes.Chili garlic sauce is available in Asian markets and the Asian section of most supermarkets.

        Chef's Tip: Kimchee is a spicy and pundgent Korean condiment consisting of pickled vegetables. Kimchee is available in Asian markets and the Asian section of most supermarkets.