Beef skewers with a ginger taste are great as both an appetizer and a main course.
| Prep Time: | 30 mins |
| Cook Time: | 6 mins |
| Additional Time: | 2 hrs 4 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons hoisin sauce
- 3 tablespoons sherry
- ¼ cup soy sauce
- 1 teaspoon barbeque sauce
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1 ½ pounds flank steak
- skewers
Instructions
- In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
- 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.
- Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
- Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
Nutrition Facts
| Calories | 136 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 812 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing! My family could not get enough
This was pretty good, although after marinating this for almost 24 hrs, it still had a lighter flavour. My son wouldn’t eat it for some reason.l, so probably won’t make again for this reason.
Good for filet tips, not over powering. Substitute Worcestershire sauce for barbecue, and mirin for sherry.
These were fabulous! Vivan, I am not sure if you used Sriracha hot sauce? But after seeing your response about Sacha sauce, rather than bbq sauce, I thought maybe you meant sriracha. I had some, so I used that instead of bbq. I also substituted rice wine vingar instead of cooking sherry because I didn’t have the sherry. Everything turned out great and they were not too spicy! Will definitely make these again and again. Can’t wait for leftovers tonight with fried rice! Thank you!
This was awesome! Everyone loved it!! I didn’t use the skewers and cooked it on the stove. I used tenderloin (what I had defrosted) and marinated it for 24 hours. Will make again!
Loved this recipe and it’s easy to make.
I ended up just putting them on top of rice since I couldn’t find skewers. Came out just as amazing!!!
better grilled. cooked in oven. was ok.
These turned out great! I didn’t use the BBQ sauce because I wasn’t sure how it would ‘work’ with the other ingredients, but added a tablespoon of brown sugar instead. I will definitely try these again.
These turned out great! I didn’t use the BBQ sauce because I wasn’t sure how it would ‘work’ with the other ingredients, but added a tablespoon of brown sugar instead. I will definitely try these again.
I Made as directed and my family loved it. I will be making again.
The hoisin sauce painted on by itself is just how the restaurant do it. Goes good on Beef Tenderloin Strips and even chicken. It caramelize on the grill just great. I love painting beef with hoisin sauce and saw this twist on marination. I did substitute oyster sauce for the barbecue sauce. Fresh ginger root in anything Asian is a must. Overall, the hoisin sauce is the flavor that still makes these great to eat.
We made this (x4 times now and counting) with decent top sirloin steaks cut into long strips. Our new summer favorite, yum! amazing flavor!
Make this recipe with full flank steak and slice after cooked. Everyone loves it!
De-Lish!! Fast and easy. Very flavorful although we didn’t wait much for the meat to marinate. We left some marinating for 48 hrs and those were to die for!
This is an amazing recipe as is, no changes needed! It’s my favorite go to recipe when I need something fast and easy; I don’t skew them usually I just throw them on a broiler pan. I’ve marinated for less than the time suggested and it’s still great too!
Delicious!! Marinate the beef overnight. You will NOT regret making these!!
Delicious!
Oh my GOSH is this recipe DELICIOUS! I made it exactly as shown with the exception of the flank steak which I was unable to get. I asked my butcher his recommendation, and he had some very thinly sliced sirloin tip strips which he said would be very similar. I marinated it for 6 hours – and the meat was incredibly tender. Reading through the reviews- I found one from the original poster of this recipe who recommended a particular Asian BBQ sauce only found in Asian markets. As I was unable to acquire that, I used Sweet Baby Ray’s Hawaiian BBQ sauce – and I think it added the perfect flavor. I tripled the recipe as I was cooking for 8 people (and wanted some leftovers too!) Everyone RAVED about how good it was – and I think we all overate! I will most definitely be making this again and again! As an aside, I made a cold spicy peanut noodle salad to accompany these and it was a perfect combination!
This recipe is FANTASTIC! I did a couple of things differently. I didn’t have sherry, so I used rice wine as another reviewer suggested. I also used flat iron steak instead of flank steak because my grocery store had it on sale. I was short on time, so I only marinated them for an hour. The flavor is exceptional! Everyone raved about them! Can’t wait to make them again!
Great recipe. Followed exactly. Enjoyed it with the sesame noodle recipe from this site.