In a small saucepan combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes. Bring to a boil; reduce heat and simmer. Remove 2 T. sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 10 minutes. Remove from heat, stir in honey, and cool to room temperature while preparing the rest of the meal, or cover and refrigerate for up to one week. Bring to room temperature before using.
If using Bamboo skewers, they must be soaked for at least 30 minutes prior to grilling.
For desired doneness, cook beef until thermometer registers:
Inspired by the Cheesecake Factory.