3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions chopped
2 cloves garlic minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak

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

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

3 Preheat an outdoor grill for high heat.

4 Thread steak on skewers. Grill 3 minutes per side, or to desired doneness.

Note: Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

Makes 3 servings