Instructions: 1 In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbecue sauce, green onions, garlic, and ginger.

2 Cut flank steak across grain on a diagonal, yielding thin, 2 inch wide slices. Place beef in a 1 gallon, resealable plastic bag. Pour marinade over beef, and mix well. Refrigerate for 2 hours or overnight.

3 Preheat grill for high heat.

4 Skewer meat when ready to grill.

5 Lightly oil grate, and place kabobs on grill. Cook for 3 minutes per side, on each of 4 sides. Serve.

Makes 3 servings-

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