- Course: Appetizer, Hors D'oeuvre
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 17 Times
Marinate the beef in the refrigerator up to 24 hours in advance. You can cook these crowd-pleasing appetizers under the broiler or on an outdoor grill. Serve with Chicken and Scallop Skewers and create an Asian barbecue cocktail party.
- 1 tablespoon baking soda
- 1½ pounds beef flank steak
For the marinade:
- 2 tablespoons vegetable oil
- 1 teaspoon light soy sauce
- 1 teaspoon salt
- 1 tablespoon minced garlic
- 1 tablespoon finely minced fresh ginger
- 1 teaspoon sugar
- 1 teaspoon cayenne
- 2 tablespoons cornstarch
- ¼ cup hoisin sauce
- 12 (6-inch) wooden skewers
Soak the wooden skewers in water for 30 minutes.
In a large, flat pan, dissolve the baking soda in 2 cups water. Add the beef and soak for 10 minutes.
Remove the beef from the water and pat dry with paper towels. With a knife held at a sharp angle, cut across the grain into thin slices, about 2 × 5 inches long. Place the beef onto a large flat platter.
In a small bowl, to make the marinade, combine the vegetable oil, soy sauce, salt, garlic, ginger, sugar, cayenne, cornstarch, and hoisin sauce. Brush both sides of the beef with the marinade. Refrigerate for 30 minutes or longer.
Thread 2 beef strips onto a 6-inch skewer. Repeat the procedure to use the remaining skewers.
Preheat the broiler.
Broil with the tops of the meat about 4 inches from the heat for about 2 minutes. Turn the skewers and broil for 2 additional minutes.
© 2000 Leeann Chin and Katie Chin
Serving size is 1 skewer.