Thai-Spiced Beef and Red Bell Pepper Kabobs

• 2 tablespoons cooking sherry
• 2 tablespoons rice wine (in the Asian section of the supermarket)
• 13 cup soy sauce
• 13 cup hoisin sauce
• 3 cloves garlic, finely chopped
• 1 red chili pepper, seeded and finely chopped
• 1 12 tablespoons freshly grated gingerroot
• 3 scallions, finely chopped
• salt and pepper, to taste
• 2 lbs cubed beef or 2 lbs steak
• 2 large red bell peppers, seeded and cut into small chunks
• cooked white rice or pasta or green lettuce, to serve

1. MARINADE: Put the sherry, rice wine, soy sauce, hoisin sauce, garlic, chile pepper, ginger, and scallions in a large bowl; mix until well combined.
2. Season to taste with salt and pepper.
3. Thread the meat onto 8 skewers, alternating it with chunks of red bell pepper.
4. When the skewers are full (leave a small space at each end open), transfer them to the marinade bowl and turn them over until each is well coated with marinade.
5. Cover with plastic wrap and refrigerate for 2 1/2 hours, or overnight.
6. When the skewers are thoroughly marinated, lift them out and grill them over hot coals, turning them frequently, for 10-15 minutes, or until the meat is cooked through.
7. Serve immediately over rice, pasta, or lettuce.

cooking sherry, rice wine, soy sauce, hoisin sauce, garlic, red chili pepper, gingerroot, scallions, salt, beef, red bell peppers, white rice

Taken from www.food.com/recipe/thai-spiced-beef-and-red-bell-pepper-kabobs-72248 (may not work)