Directions
1) In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic and ginger.

2) Cut flank steak across grain on a diagonal, yielding thin - 1/4 inch , 2 inch wide slices. Place slices in a 1 gallon, resealable plastic bag. Pour hoison sauce mixture over slices, and mix well. Refrigerate 2 -24 hours.

3) Soak wood skewers for 1 hour or more in water. Thread steak on skewers. Preheat an charcoal or gas grill on high heat.

4) Grill about 2 minutes per side, or to desired doneness.