Grilled Hoisin Beef
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Serving Size: 2 people
Grilled Hoisin Beef is a mouth watering dish that combines tender slices of beef with the rich and savoury flavours of hoisin sauce. This recipe is a delightful fusion of Asian-inspired ingredients and grilling techniques, resulting in a deliciously smoky and sweet dish that’s perfect for your next barbecue or weeknight dinner.
Marinated in a blend of hoisin sauce, soy sauce, garlic, and ginger, the beef becomes incredibly flavourful and caramelizes beautifully on the grill. Serve it up with a side of steamed rice or noodles and some fresh veggies for a satisfying and delectable meal that your taste buds won’t soon forget. Get ready to savour the irresistible blend of sweet, savoury, and smoky flavours in every bite of Grilled Hoisin Beef!
Ingredients
- 1/2 kilo beef skirt steak
- 1/3 cup hoisin sauce
- 3 tbsp chinese vinegar (or sherry vinegar)
- 1 tbsp soy sauce
- 2 tsp hot sauce
- 2 tsp sesame oil
- 1 tbsp grated ginger
- 4 cloves of garlic (finely minced)
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 1 green onion (light parts only, minced)
- Toasted sesame seeds
Method:
- STEP 1
Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
- STEP 2
Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
- STEP 3
- STEP 4
Preheat an outdoor grill for high heat and lightly oil the grate.
- STEP 5
Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
- STEP 6
Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.
