Take the roast out of its packaging and dry it thoroughly using paper towels. If there are any connective tissues or silver skin, remove them.

These parts do not break down during grilling and can affect the texture of the meat.

Slice the roast into uniform, thin slices against the grain. Aim for slices that are approximately 2 x 3 inches with a thickness of 1 cm.

Place the sliced beef in a large mixing bowl.

In a medium mixing bowl, combine brown sugar, soy sauce, garlic, sesame oil, white sugar, sesame seeds, and bbq sauce.

Whisk the ingredients together until well blended.

Pour the sauce over the sliced beef in the mixing bowl and use a spatula to thoroughly coat the meat. Cover the bowl with plastic wrap or transfer the beef into a zip-top plastic bag. Refrigerate for 1 hour or up to 24 hours to allow the flavors to meld.

Skewer approximately 6 slices of beef onto each skewer stick, leaving a 2-inch gap on the dull side of the stick for easy handling.

Repeat until all the meat is skewered. Arrange the skewers on a tray lined with aluminum foil.

If there is any excess marinade remaining, transfer it to a saucepan and bring it to a boil, stirring occasionally, until the sauce reduces and thickens.

This can be used as an additional sauce to brush onto the beef while grilling.

Grill the skewers on a BBQ or stovetop over medium-high heat (around 400°F) for 3 to 4 minutes on each side, or until the meat is cooked through and the sauce becomes sticky, with a slightly charred flavor for added taste.

Serve the skewers immediately, either as an appetizer or as a main course accompanied by a side dish