oriental beef kabobs
- 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
- 1/4 cup hoisin sauce
- 2 tablespoons dry sherry
- 2 teaspoons packed brown sugar
- 1 teaspoon dark sesame oil
- 6 green onions, sliced diagonally into 1 1/2-inch pieces
Soak sixteen 6-inch bamboo skewers in enough water to cover 10 minutes; drain.
Meanwhile combine hoisin sauce, sherry, brown sugar and sesame oil; set aside.
Trim fat from beef steak. Cut steak crosswise into 1/4-inch thick strips. Alternately thread beef, weaving back and forth, and green onion pieces onto skewers.
Place kabobs on rack in broiler pan so surface of kabobs is 3 to 4 inches from heat. Brush with half of hoisin mixture. Broil 9 to 12 minutes, turning once, and brushing with remaining hoisin mixture.
Nutritional information per appetizer: 53 calories; 7 g protein; 2 g carbohydrate; 2 g fat; 0.9 mg iron; 47 mg sodium; 19 mg cholesterol.