This is delicious! I do use the red chili garlic sauce and it is wonderful. I have made this as skewers with flank steak and as shown above I just used the marinade to flavor thin steaks. These are very thin steaks, about 1/4 " thick. This meat is fabulous with grilled vegetables and pineapple. Here we grilled zucchini and pineapple as sides.
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 or thin steak slices
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.
If using bamboo skewers, soak them in water for a few minutes and let mostly dry off before using.
This recipe is from Blah to Ta-Daa
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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