2 pounds flank steak, trimmed of any visible fat ½ cup hoisin sauce 2 Tbsp lime juice 1 Tbsp honey 1 clove garlic, minced 1 tsp salt 1 tsp peeled and grated fresh gingerroot 1 tsp chili-garlic sauce ½ tsp crushed red pepper flakes ¼ tsp ground black pepper
hoisin-ginger beef skewers Nutrition:
124 calories, 5g fat, 12g protein, 8g carbohydrate (per serving)
Total servings: 10
20 (8 inch) bamboo skewers, soaked in water for 20 minutes 1 Tbsp toasted sesame seeds 2 chopped green onions
1.
Thinly slice the flank steak across the grain and at an angle (which keeps it tender), creating slices 1 inch wide and ¼ inch thick.
2.
Whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, chili-garlic sauce, red pepper flakes, and black pepper in a bowl; pour into a resealable plastic bag. Add the sliced flank steak, coat with the marinade and seal the bag. Marinate in refrigerator for 2-12 hours.
3.
Preheat an outdoor grill for mediumhigh heat, and lightly oil the grate. Remove the flank steak from the marinade, and discard the remaining marinade. Thread the meat onto the skewers.
4.
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Cook the skewers on the preheated grill until cooked to your desired degree of doneness, 2-3 minutes per side for well done. Garnish with toasted sesame seeds and chopped green onions to serve. Adapted from allrecipes.com (Footnote: look for chili-garlic sauce and hoisin sauce in the Asian food aisle of the grocery store. Recommended brands include Sriracha and Lee Kum Kee)