Very good flavor. Marinated overnight & used a top round steak rather than flank steak. Would have liked some sort of a sauce to put on or dip in. We ate with white rice for dinner and was very tasty! This ones's a keeper...thanks for posting!

I followed the recipeto the letter it turned out excellent,will make over and over. marinated over night

I tried to cheat and cooked a few on the ol' George inside after just a few hours in the marinade. Don't to that!. Too much liquid and the meat steamed and got tough. I also found it really needs 24 hrs for the flavor is sink in. Will do again.

This turned out excellent. I followed recipe exactly and needed no changes. I have been searching for something like this forever. A local chinese restaurant makes something like these and haven't been able to find anywhere else. They are delicious and didn't last long at my Christmas Eve party. Thanks for the recipe!

These were delicious. Only change I made was I used marsala wine because I didn't have any sherry. You have to cut the flank steak on a diagonal otherwise the meat will be tough. I marinated for 30 plus hours and they were so tender.

These were amazingly good! So full of flavor. My flank steak was only a pound rather than a pound and a half so the amount of marinade was perfect. We let it marinade about 8 and 1/2 hours and there was plenty of flavor. I did as another reviewer suggested and put the steak in the freezer for about 1/2 hour which made it easier to cut. Makes a lot of little skewers. Perfect for a a barbeque serving finger food. I will make these again a lot. Thanks so much for the recipe it was wonderful and so simple to whip up.

This had great flavor, but I thought the meat was too tough. It was not overcooked either. I might make this recipe with a different cut of meat.

I thought this was very tasty. I specifically used the flank steak. Although it is expensive, it is worth the cost. I will make this again.

I really liked the taste of these. My family wasn't as big a fan as I was. I thought they had the right amount of taste but my husband thought it could have used more. So perhaps marinating overnight would help with that. Putting the meat on the skewers was a bit of a pain but worth it because they were fun to eat. I omitted the hoisin sauce and cooked them in a very hot oven (475) for about 10 minutes. But keep an eye on them. I would love to try with shrimp. To complete the meal I made 'Japanese-Sytle Sesame Green Beans' and plain jasmine rice. Fun. P.S. I had about 10-15 left over and didn't know how to warm them back up for leftovers without drying out. So I put together a soup. Heat 6 cups broth (beef and/or vegetable) and add dashes of ginger powder, garlic powder, s&p. Then add cut up meat, cooked carrots, cooked green beans, cooked rice. Very tasty.

These were so delicious! For best results buy the flank/skirt steak! It is so tender and works so well on skewers. It is important to cut against the grain of the meat or else you may end up with stringy/chewy meat. Also try using Saki (japanese rice wine)instead of the sherry.. sooo delicious!

Great recipe! Fantastic flavor and easy to make. I found they taste even better when they are slightly burnt. Cook on high heat when on the grill and watch them to make sure they dont burn too much. Will make over and over, every tender, very tasty!

These are a big hit with our family, and at barbecues where they have been taken. Very tasty and tender. Good marinated for even an hour or two, but great marinated overnight! We've never had sherry on hand, so just substituted 1 1/2 Tbsp. each vinegar and oil.

made for a birthday party and it was a total hit. marinaded for two hours only. anything else would have been over powering.

This recipe was absolutely unbelievable. I've made it several times and it is never enough!!!

Maybe I did something wrong with what I ended up having to substitute. None of our grocery stores or my butcher had flank steak available so I used what the guy told me would be about the same. I also used this marinade on some sirloin that I had left in the fridge from the family pack last night. Maybe I marinated to long because they didn't brown well and came out mushy. (36 hours--obviously too long) I couldn't find Hoisin sauce either so I have not a clue as to what that would have added to the flavor. I have every asian sauce but that one! This is also too much ginger for me. I have decided that I don't like fresh ginger at all now--my skewers tasted too much like a lemon! I will try again when I find the sauce and I will have the butcher order flank steak for me.