Soybean-based hoisin sauce is a spicy-sweet Chinese condiment. Spiked here with honey, seasoned rice vinegar, ginger, and chile paste with garlic, it makes a tasty base for a barbecue sauce.
2 tablespoons hoisin sauce
1 1/2 teaspoons honey
1/2 teaspoon seasoned rice vinegar
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon chile paste with garlic
1 pound beef tenderloin filets, cut into 16 cubes
16 (2-inch) pieces green onions (about 4 onions)
16 grape tomatoes
How to Make It
Preheat grill to medium-high heat.
Combine first 5 ingredients in a medium bowl. Add beef to bowl; toss well to coat. Let stand at room temperature 20 minutes.
Thread 4 beef cubes, 4 onion pieces, and 4 tomatoes alternately onto each of 4 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
I wound up marinating the steak overnight, unintentionally - last minute, we decided to eat out, after I had put the steak in the fridge to marinate. This may have helped add more flavor to the steak, since others seemed to find it lacking - we didn't. I think the rice noodles would benefit from either additional marinade, set aside, as a sauce or maybe some soy sauce...otherwise, the meal was delicious and light; perfect for summer. I did find the use of the green onions odd on a kebab, but it worked just fine - I might use red onion next time.