Asian Beef Kabobs

By BFL Team

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  • 1 1/2 pound flank steak, trimmed of fat and cut across grain on the diagonal into 1/4-inch slices
  • 3 tablespoons hoisin sauce
  • 3 tablespoons sherry
  • 1/4 cup low-sodium soy sauce
  • 2 green onions, thinly chopped
  • 1 teaspoon bottled, minced garlic
  • 1 teaspoon bottled, minced ginger
  • 6 wooden skewers, soaked in water


Place steak slices in a re-sealable plastic bag and the rest of the ingredients. Gently shake to mix and refrigerate two hours or overnight, turning occasionally. Remove steak from marinade, discard marinade and thread steak on to skewers. Preheat grill or broiler, and cook until done. Serve with steamed, fresh vegetables and/or a portion of brown rice.
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