Grilled Hoisin Beef Recipes

Steps:

• Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
• 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.
• Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• 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.
• Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

Steps:

• Preheat a grill to medium high. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. During the last minute of grilling, brush the patties with the hoisin sauce. Remove the patties to a plate and let rest 5 minutes.
• Meanwhile, brush the scallions with sesame oil, season with salt and grill, turning occasionally, until charred and tender, 3 to 4 minutes. Cut into 4-inch pieces. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
• Mix the mayonnaise, Sriracha and sesame oil in a small bowl and spread on the buns. Top the bun bottoms with the cucumber, burger patties and scallions, then cover with the bun tops.

Steps:

• Grill 2 bunches scallions until slightly charred and soft, 3 to 4 minutes. Cut into 1-inch pieces. Mix 3/4 cup hoisin sauce, 2 to 3 tablespoons Sriracha, 1 tablespoon toasted sesame oil,1 teaspoon grated ginger and 1/4 cup water in a bowl; stir in the scallions.

Steps:

• Season beef with salt& pepper and dredge in sesame seeds.
• Heat oil in large skillet or wok.
• Add peppers, onions, broccoli, cook about 2 minutes, stir, cook 2 minutes more, remove to plate.
• Add beef, stirring until cooked through.
• Add hoisin sauce, water, and lower heat to medium.
• Add vegetables back to pan, add sesame oil, season with salt and pepper, serve.

Steps:

• Light a grill.
• In a medium saucepan, heat the 1/4 cup of oil.
• Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.
• Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes.
• Stir in the honey.
• Remove from the heat and stir in the butter until blended; keep warm.
• Generously rub the steaks and onions with oil and season with salt and pepper.
• Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare.
• Transfer the steaks to a carving board and let rest for 5 minutes.
• Grill the onions for 4 minutes per side, or until charred.
• Transfer the onions to a platter.
• Thickly slice the steaks and arrange on the platter.
• Serve with the steak sauce, baked potatoes with choice of toppings and haricots verts.

Steps:

• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Whisk juice concentrate, hoisin, chili powder, oil, and orange peel in medium bowl; season sauce with salt and pepper.
• Place beef in large bowl. Sprinkle with salt and pepper; toss to coat. Add 1/4 cup sauce; toss well. Let stand 5 minutes. Cut each orange slice into 6 wedges. Alternate 5 beef cubes and 4 orange wedges on each of 4 metal skewers.
• Grill kebabs to desired doneness, brushing with more sauce and turning occasionally, about 10 minutes for medium-rare.
• Place 1 skewer on each of 4 plates; sprinkle with green onions. Serve kebabs with remaining sauce.

Steps:

• Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
• Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
• When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
• Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
• Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.