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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
6 tbsp hoisin sauce and sherry or rice wine vinegar
1/2 cup soy sauce
1/4 to 1/2 tsp crushed chili flakes or adjust to heat level
3 tsp barbecue sauce( do not use hickory flavor)
2 tsp brown sugar
2 large garlic cloves, minced (garlic lovers can use more)
1-1/2 to 2 tbsp fresh minced gingerroot
1/2 tsp fresh ground black pepper
1-1/2 lbs flank steak (cut across the grain into about 1/4-inch slices)
1 green onion, chopped
Wooden skewers, soak in cold water for 30 minutes prior to threading on the meat
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 pour 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. Servings 6
NOTES: Plan ahead and 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.
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ASIAN GINGER BEEF SKEWERS
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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
6 tbsp hoisin sauce and sherry or rice wine vinegar
1/2 cup soy sauce
1/4 to 1/2 tsp crushed chili flakes or adjust to heat level
3 tsp barbecue sauce( do not use hickory flavor)
2 tsp brown sugar
2 large garlic cloves, minced (garlic lovers can use more)
1-1/2 to 2 tbsp fresh minced gingerroot
1/2 tsp fresh ground black pepper
1-1/2 lbs flank steak (cut across the grain into about 1/4-inch slices)
1 green onion, chopped
Wooden skewers, soak in cold water for 30 minutes prior to threading on the meat
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 pour 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. Servings 6
NOTES: Plan ahead and 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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