2 1/2 pounds Brussels sprouts, ends trimmed, cut in half
2 tablespoons peanut or olive oil
4 tablespoons gochujang
1/2 cup orange juice
1 small shallot, finely chopped
2 cloves garlic, finely chopped
2 tablespoons unsalted butter
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1-inch knob ginger, finely chopped
3 to 4 cloves garlic, finely chopped
1 tablespoon Sriracha
1 tablespoon sugar
1 1/4 to 1 1/2 pounds skirt steak
1 tablespoon peanut or olive oil
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