SPOKANE, Wash —
- 3 tablespoons hoisin sauce
- 3 tablespoons sherry
- ¼ C soy sauce
- 1 teaspoon BBQ sauce
- 2 green onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced ginger root
- 1 ½ pound flank steak
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.