In a medium saucepan, add tamari, juice, lemongrass, garlic, brown sugar or honey, oil, pepper, Ancho pepper powder, and red pepper flakes. Whisk together.
Add 1 cup filtered water to measuring cup. Pour half the water into saucepan with the rest of the ingredients. Add the arrowroot or corn scratch to remaining water and whisk.
Pour corn scratch mixture to the ingredients in saucepan. Whisk together.
Over med-high heat, heat mixture to a boil. Whisk often. After mixture comes to a boil, continue to heat for 1 minute. Or until mixture has thicken.
Remove from heat. Cool.
Once the marinade has cooled. Cut meat into 1-inch chucks.
Add half to a glass bowl. Add meat chunks and toss in marinade.
Cover meat and place in refrigerator for up to 3 hours. Toss meat to coat with marinade several times.
When meat is finished marinating. Soak the bamboo skewers in a long clean dish of water for 15 to 20 minutes. This will prevent them from catching fire when grilling.
Add meat to skewers. Add vegetables to their own skewers. Meat needs to be on their own skewer so they will have contact with the grill and brown evenly.
Grill skewers at a medium to high temperature. Turning occasionally. Brush often with some of the marinade.
With the remaining half of the sauce pour over cooked meat after cooked. Meat is best cooked on the rare side.
Serve with Jasmine rice.
1 Cup Jasmine rice
2 Cup filtered water
1 teaspoon Himalayan salt or Sea Salt
1 teaspoon coconut oil
In a fine mesh strainer, add rice. Rinse rice well under sink water.
In a medium pot, add water.
Cover and heat over high heat. Bring to a boil.
Add rice, salt, and coconut oil to boiling water. Stir.
Reduce heat to low. Enough to keep rice at a simmer.
Cover and simmer for 25 minutes.
Turn off heat. Keep cover on pot and let stand on hot burner for 5-10 minutes.
Serve underneath skewers.
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