Oriental Kabobs

Oriental Kabobs


  • 1½lb Flank Steak
  • 3 tablespoons Sherry
  • 1 tablespoon Soy Sauce
  • 2 tablespoons Pineapple juice
  • 3 tablespoons Hoisin Sauce
  • 2 cloves Garlic (minced)
  • 2 Green Onions (chopped)
  • 1 tablespoon Ginger Root (minced)


In a bowl mix ingredients and set aside why you prepare meat.
Cut Flank Steak ¼ inch thick across grain on the diagonal. Place meat strips into 1 gallon zip lock bag and pour ingredients over meat. Zeal and store over night. Turn occasionally.
Remove meat next day and put on skewers. Grill over high heat for no more than 3 minutes a side. Be careful not to over cook meat.
145°F internal temperature (medium rare)
160°F internal temperature (medium)
170°F internal temperature (well done)


I like fried rice and a fruit salad with dish. Take leaf or iceberg lettuce put on plate and then take fresh pineapple and slice a 1 inch piece. Lay the pineapple slice on top of lettuce and then put 1 tablespoon of mayo and sprinkle with grated cheese.

November 16th, 2011 Posted by | Main Dishes, Recipes | no comments

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