Remember the days of bbq sticks - you know, the kind that we would order at carnivals or on the side with saimin. This is my version of bbq sticks made with a ginger soy drizzle for extra flavor.
Slice the tenderloin into 1/2-inch-thick slices and lightly pound each with the flat side of a meat pounder until about 1/4 inch thick.
Mix ginger, garlic, green onions, and oil in a bowl. Add beef, toss to coat, cover, and marinade in the refrigerator at least 8 hours.
Thread beef slices onto soaked skewers and season with salt and pepper.
Brush the grill with vegetable oil. If using coals, mound to one side to reach about 4 inches below the grill. Lay skewers on grill; close lid on gas grill.
On extremely high heat, cook just until seared, turning once, about 1 minute each side. Serve skewers drizzled with ginger sauce and garnished with chopped green onion.
Whisk together 1 tablespoon grated ginger, 1 tablespoon grated garlic, rice vinegar, and soy sauce in a small bowl.
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