We love this recipe! I've had it in my trusty cookbook for years now, but because our grill was out of commission, I've mostly been preparing the recipe as My Favorite Stir Fry. But! We got ourselves a thrifty grill a couple weeks ago, and I've been plowing through all my favorite grilled recipes.
This one's really easy to throw together, and the cook time is only about 5 minutes - a fantastically quick dinner if you put it all together the night before. We love grilled zucchini, so Bo also grilled up some slices and we had them for last night's dinner with steamed broccoli and jasmine rice.
Asian Beef Skewers
3 Tbsp. hoisin sauce
3 Tbsp. sherry
¼ c. soy sauce
1 tsp. bbq sauce
2 cloves garlic, minced
1 Tbsp. minced fresh ginger or ginger paste
1 tsp. red chili garlic sauce, optional
1 ½ lbs. flank steak
In a small bowl, mix together hoisin sauce, sherry, soy sauce, bbq sauce, garlic, ginger, and optional red chili garlic sauce (aka chili paste). Cut flank steak across grain on a diagonal into ¼“ slices. Place slices in a 1 gallon ziploc bag. Pour marinade over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard marinade, and thread steak onto skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness. Makes 3 servings.
Mix the marinade ingredients, then toss the meat in to coat.
Dump everything into a gallon-sized plastic bag and refrigerate.