• 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
  

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

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.

Preheat an outdoor grill for high heat.

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