I’m often asked about my style of cooking.. what cuisine or cocina? Obviously, the Italian influence is strong.  After all it was John’s mother who started me on this long, richly rewarding journey. But Southern California has its own fascinating traditions and fusions, drawing heavily from La Cocina Mexicana and a variety of Asian influences.  These Asian Beef Skewers are a good example of the latter — and always welcom at cocktail and happy hours!

You’ll need:

½ pound flap steak
2 T. hoisin sauce
2 T. soy sauce
1 T. catsup
1 T. orange juice
1 T. sesame seeds
2 scallions, green part only, chopped

What you do:

Cut the flap steak, against the grain, in ½-inch strips.  Thread the strips of beef onto bamboo skewers.  Preheat a grill pan over medium-high heat.  Cook the skewers in the grill pan (or barbecue) until just cooked through, about 3 minutes per side.  Combine the hoisin sauce, soy sauce, catsup and orange juice.  Brush the sauce on the skewers and sprinkle with sesame seeds and chopped scallions.