Chinese-Style Beef and Pork Brochettes
From:	Marlene, Fabreville, Quebec, Canada
Comments:	This dish can be prepared ahead of time and reheated just before serving. It is always best to soak bamboo skewers for at least 30 minutes before threading meat.
Servings:	6
Ingredients	Preparation
Brochettes 3/4 pound [340 g] beef flank, cut into 2 x 2 1/2-inch [5 x 6.3-cm] pieces 3/4 pound [340 g] pork tenderloin, cut into 2 x 2 1/4-inch [5 x 5.6-cm] pieces 4 green onions, cut into 1-inch [2.5-cm] long pieces 3 tablespoons [45 mL] chicken broth [for the sauce] Barbecue Marinade 1 1/2 tablespoons [22.5 mL] hoisin sauce 1 tablespoon [15 mL] catsup 1/4 teaspoon [1 mL] 5-spices 1 tablespoon [15 mL] soy sauce 1/2 teaspoon [2.5 mL] salt 3/4 teaspoon [3.75 g] sugar 1/2 teaspoon [2.5 mL] sesame oil 1 teaspoon [5 mL] Worcestershire sauce Few drops ginger juice Few drops garlic juice 2 tablespoons [30 mL] cooking oil Bamboo skewers	Mix together all marinade ingredients; marinate beef and pork pieces for 30 minutes. Reserving marinade, alternately thread beef and pork pieces onto skewers, threading 1 piece green onion between each. Preheat oven broiler. Well brush meat pieces with barbecue marinade; broil brochettes for a few minutes on each side. Reserve a little marinade to brush brochettes while broiling. Meanwhile, boil together remaining barbecue marinade and chicken broth for 10 minutes. Serve brochettes, coated with barbecue marinade-sauce. Barbecue Marinade Mix together hoisin sauce, catsup, 5-spices, soy sauce, salt, sugar, sesame oil, Worcestershire sauce, ginger juice, garlic juice and cooking oil.