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Asian Beef Skewers
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| 3 tablespoons | hoisin sauce |
| 3 tablespoons | sherry |
| 1/4 cup | soy sauce |
| 1 teaspoon | barbeque sauce, sweet not smokey |
| 1/4 teaspoon | Chinese 5 spice |
| 2 | green onions, chopped |
| 2 cloves | garlic, minced |
| 1 tablespoon | minced fresh ginger root |
| 1 1/2 pounds | flank steak |
| skewers |
DIRECTIONS:
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.
3. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
4. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
Freeze steak slightly for easier slicing
Soak skewers at least 30 minutes in water before grilling.
Cook left over marinated and serve over rice
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