| 1.5 lbs sirloin tips, left as strips | 1/3 cup soy sauce |
| 3 Tbl. vegetable oil | 3 Tbl. sesame oil |
| 3 garlic cloves, crushed in press | 1 piece ginger (~2 in.), minced |
| 2 Tbl. dark brown sugar | 1/2 tsp. red pepper flakes |
| 1 scallion, sliced thin |
1 1/2 hours before serving, mix all ingredients except the tips, to make the sauce. Place the tips in a gallon ziploc, pour the sauce in, squeeze out the air and seal. Place in fridge. Marinate 1 hour, turning over halfway through to soak evenly.
Remove tips from the bag, and pat dryish with paper towels.
Heat grill pan over medium-high heat (setting 7 on the high burner). When heated, put the tips on; they should immediately begin to sear. Cook 4 minutes, turning the heat down to 5 after the first couple of minutes. Flip the tips, and cook another 5 minutes on the other side.
Remove to a plate, tent loosely with tinfoil, and let sit for 5 minutes. Meanwhile, take the remaining marinade, place in small saucepan, and heat to boiling; this makes a nice sauce for the tips or side dishes.
Same issue of Cook's Illustrated also has a variant for Southwestern Sirloin Tips.