Categories: Asian marinade
Ingredients
- 3 tablespoons hoisin sauce
- 2 tablespoons dry sherry or orange juice
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon minced fresh ginger
- 2 teaspoons dark sesame oil, divided
- 1 teaspoon sesame seeds
- 3 garlic cloves, minced
- 1/4 teaspoon Asian chili-garlic sauce*
- 8 oz. beef flank steak
- 1/2 cup thinly sliced green onions, divided
Directions
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Combine hoisin sauce, sherry, soy sauce, vinegar, ginger, 1 teaspoon of the oil, sesame seeds, garlic and chili-garlic sauce in large resealable plastic bag. Add steak; refrigerate at least 4 hours or overnight, turning occasionally.
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Heat grill. Remove steak from marinade; pour marinade into small saucepan. Grill steak, covered, over medium heat or coals 8 to 10 minutes for medium-rare, turning once. Remove steak; cover loosely with foil. Let stand 5 minutes.
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Meanwhile, bring marinade to a boil. Reduce heat to medium-low; simmer 3 minutes. Stir in 1/4 cup of the green onions and remaining 1 teaspoon oil.
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Thinly slice steak diagonally across the grain. Serve with sauce; sprinkle with remaining 1/4 cup green onions.
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TIP *Look for chili-garlic sauce in the Asian section of supermarkets.