Asian Beef Skewers

Asian Beef Skewers - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

3 tablespoons hoisin sauce

3 tablespoons sherry

1/4 cup soy sauce

1 teaspoon barbeque sauce or Char Sui Sauce

2 green onions, chopped

3 cloves garlic, minced

1 tablespoon minced fresh ginger root

1 teaspoon Chile Flakes And Or: 1 teaspoon Sambal Olek

1/4 teaspoon ground Szechwan PepperCorn

1 1/2 pounds flank steak

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, yielding thin - 1/4 inch , 2 inch wide slices. Place slices in a 1 gallon, resealable plastic bag. Pour hoison sauce mixture over slices, and mix well. Refrigerate 2 -24 hours.

Soak wood skewers for 1 hour or more in water. Thread steak on skewers. Preheat an charcoal or gas grill on high heat.

Grill about 2 minutes per side, or to desired doneness.

©
Published:




Latest Reviews

"Make delicious, fluffy pancakes from scratch. This recipe uses 7 ingredients you probably already have." - shelley albeluhn

"Hello! Has anyone tried this recipe with a pork roast instead of the beef roast? Thanks" - paradisepop2

"Not that this recipe needs another five star review, but it is hands down the best pasta sauce I've ever made. I followed the recipe exactly except that I cut it in half, and it still made like a week's worth of sauce!" - lilybeeknitting

"This 5-star pumpkin cheesecake layers pumpkin and cream cheese for a delicious display,..." - bonnie molleston

"Stuff green bell peppers with a mixture of rice, ground beef and pork sausage for a simple and..." - michelle krz

"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.

Happy cooking...