3 tbsp hoisin sauce
3 tbsp sherry
4 tbsp soy sauce
Juice of ½ a lime
1 tsp sriracha hot sauce
2 spring onions, chopped
2 garlic cloves, crushed
1 x 2cm piece of fresh root ginger, peeled and grated
700g skirt steak, cut into bite-sized pieces
Sweet potato fries
- In a small bowl, combine the hoisin sauce, sherry, soy sauce, lime juice, sriracha sauce, spring onions, garlic and ginger.
- Place the steak slices into a large resealable plastic bag. Pour in the marinade, seal the bag and use your hands to squash the bag so that all of the steak is coated. Place in the fridge for at least two hours, or up to eight.
- Preheat a large griddle pan over a high heat. Discard the marinade. Thread all of the steak pieces onto skewers.
- Cook the skewers on the griddle pan for 2-3 minutes per side until cooked to your liking. Serve with sweet potato fries.
416kcals, 18.1g fat (6.8g saturated), 8.4g carbs, 3.8g sugars, 48.4g protein, 0.8g fibre, 1.239g sodium
If using wooden skewers, soak them in water for 30 minutes before using them to prevent them from burning.