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| Asian Beef Skewers with Peppers and Pineapple | |||||
| Ingredients: | |||||
| 1.50 lbs | flank steak | ||||
| 3 tbsp | hoisin sauce | ||||
| 3 tbsp | sherry | ||||
| 1/4 cup | soy sauce | ||||
| 1 tsp | barbeque sauce | ||||
| 2 each | green onion and yellow pepper | ||||
| 2 cloves | garlic, minced | ||||
| 1 tbsp | fresh ginger root, minced | ||||
| 1 16 oz can | pineapple | ||||
| Directions: | |||||
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1.In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
2.Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight. While steak is marinating soak wooden skewers in water for at least one hour. 3.Preheat an outdoor grill for high heat. Discard marinade, and thread steak, yellow peppers and pineapple on skewers. 4.Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness. |
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