Beef In Hoisin And Ginger Sauce
Tender grilled flank steak skewers with hoisin sauce, ginger, garlic, and chili.
Equipment
- Barbecue grill
- Bowls
- Knife
- Skewers
- Whisk
Ingredients
- 900 grams flank steak
- 240 ml hoisin sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 garlic clove minced
- 1 teaspoon salt
- 1 teaspoon fresh ginger grated
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
For Decoration
- 1 tablespoon toasted sesame seeds
- 2 chopped green onions
Instructions
- Thinly slice the flank steak across the grain.
- Whisk together hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chili garlic sauce, red pepper flakes, and black pepper in a bowl.
- Pour the marinade into a resealable bag.
- Add the sliced steak and coat evenly.
- Refrigerate for 2 to 12 hours.
- Preheat the barbecue grill to medium-high heat.
- Thread the beef slices onto skewers.
- Soak wooden skewers in water for 30 minutes before grilling if needed.
- Discard any remaining marinade.
- Grill the skewers for 2 to 3 minutes per side.
- Cook longer if you prefer well-done beef.
- Sprinkle with toasted sesame seeds and chopped green onions before serving.
Notes & Wine Advice
Notes
Slice the flank steak thinly across the grain for the most tender texture after grilling.Serve Tip
Serve these beef skewers with rice, noodles, grilled pak choi, or stir-fried vegetables.Variations
Add extra chili flakes, fresh coriander, or soy sauce for deeper spicy and savory flavor.Wine Advice
A fruity Shiraz pairs beautifully with the sweet hoisin glaze and smoky grilled beef.Nutrition values
Calories: 460 kcal | Carbohydrates: 14 g | Protein: 39 g | Fat: 26 g | Saturated Fat: 8 g | Sodium: 980 mg | Sugar: 10 g