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
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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