Asian Beef Skewers

SUBMITTED BY: Vivian Chu PHOTO BY: ALFANN02

"Ginger flavored beef skewers are excellent as an appetizer as well as an entree."

PREP TIME	30 Min
COOK TIME	6 Min
READY IN	2 Hrs 40 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
skewers

READ REVIEWS (195)

DIRECTIONS

In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Note

Hoisin sauce , also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

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REVIEWS

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Reviewed on Jun. 21, 2003 by DYANN

THIS WAS DELICIOUS. I only gave four stars, though, because it was more ingredients and a more expensive cut of meat than a mixture I already use. I use: ROUND STEAK (cut against the grain, approx. 1/8 in. thick),fresh minced garlic, chopped green onion, ground ginger(or oriental '5-spice' powder), chicken broth, sherry, and soy sauce. I don't think the flank steak, fresh ginger, Hoisin sauce, and bbq sauce did anything MORE for it. Will definitely make again, but with my changes; it's cheaper and I think, just as good. Oh, and I use this same sauce/marinade for the meat for stir-fry made on the stove also(not just for skewers on the grill). It's great cooked and then mixed with (stir-fried) veggies. For chicken, it is outstanding, also.

18 users found this review helpful

Reviewed on Sep. 3, 2002 by Esmee

I made these (along with the Chicken Sate)for my son' birthday party and they were a smash hit. They were so good that they were gone before I got to even taste one!

18 users found this review helpful

Reviewed on Jun. 16, 2003 by awesome in tummy

Wow! Outstanding!! I had to make some changes because I didn't have sherry. Used sweet onion and substituted 1/4 tsp. powdered ginger because I didn't have ginger root.I use a grapefruit sliceing knife when I want to slice my meat very thin, it works great when meat is slightly frozen. Must slice this very thin. I doubled the marinade to make sure every piece was covered and marinated overnight(steak will thicken a bit from sitting in marinade)Cooked on grill and they were awesome!Don't over cook,just need to be slightly browned,they cook fast! So much better than restaurants.Thanks Vivian, I will be making this alot!!

15 users found this review helpful

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