Asian Beef Kabobs
                
These kabobs are easy to make, and sooooo good!  Although
the recipe calls for beef tenderloin, we used sirloin and
they were excellent!

Asian Beef Kabobs

1/3 cup (80 ml) sake or dry white wine
3 T (45 ml) hoisin sauce
2 T (30 ml) soy sauce
4 teaspoons sugar
1 teaspoon grated fresh ginger
1/8 teaspoon (.63 ml) ground red pepper
1 pound beef tenderloin

For sauce, in a small saucepan combine the sake, 2 T (30 ml)
of the hoisin sauce, the soy sauce, sugar, ginger, and
ground red pepper.  Bring to boiling; remove from heat.
Cool slightly.

Trim fat from meat.  Cut meat into 1-inch (2.5-cm) cubes.
Place meat in a plastic bag set in a shallow dish.  Add 2 T
(30 ml) of the sauce and the remaining hoisin sauce; seal
bag.  Marinate at room temperature for 30 minutes or in the
refrigerator for up to 3 hours, turning bag occasionally.
If using bamboo skewers, soak 4 skewers in warm water for 20
minutes; drain.  Drain meat, discarding marinade.  Thread
meat onto skewers.

Barbeque over medium heat (or broil) until meat is slightly
pink in center, turning once halfway through grilling.  In
the meantime, reheat sauce.  Serve kabobs with sauce on the
side for dipping.

Makes 4 servings.