Asian Ginger Beef Skewers

I most always make up an extra recipe then freeze the beef with marinade in a large gallon bag, I remove from the freezer in the morning to grill in the evening, a good flank steak is the best although I have also used boneless sirloin steaks, make certain to slice the flank steak thinly across the grain and for easier slicing slice it partially frozen, adjust the chili flakes to suit heat level…don’t forget to soak the wooden skewers in cold water for 30 minutes prior to threading on the meat, plan ahead the beef must marinade for 6-24 hours

SERVINGS 6

INGREDIENTS:

6 tablespoons hoisin sauce

6 tablespoons sherry (or can use rice wine vinegar)

1/2 cup soy sauce

1/4 to 1/2 teaspoon crushed chili flakes (or adjust to heat level)

3 teaspoons barbecue sauce( do not use hickory flavor)

2 teaspoons brown sugar

2 large garlic cloves, minced (garlic lovers can use more)

1-1/2 tablespoon fresh minced gingerroot (can increase to 2 tablespoons)

1/2 teaspoon fresh ground black pepper

1-1/2 pounds flank steak (cut across the grain into about 1/4-inch slices)

1 green onion, chopped

wooden skewers

INSTRUCTIONS:————————————–

Place the sliced beef with the green onions into a 1-gallon resealable plastic bag.

In a bowl combine the hoisin sauce with the next 8 ingredients until well blended, then pouir over the beef in the bag.

Seal bag then turn a few times to coat the beef with the marinade.

Place in the refrigerator for 6-24 hours turning the bag a few times during refrigeration time.

Preheat the grill to medium-high heat.

Remove the beef and discard the marinade.

Thread the beef onto wooden skewers.

Oil the grill grate then grill about 3 minutes per side.

Related posts:

Kitten’s Grilled Steak-On-Stick

Spicy Grilled Asian Pork Satay Skewers

Kitten’s Marinaded Grilled Flank Steak

Asian Grilled Burgers

Kitten’s Greek Lamb (Or Pork) Souvlaki

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