Hoisin Flank Steak
Many years ago, my mother threw a 4 ingredient barbecue sauce together, using the wonderful Chinese product hoisin sauce. She discovered hoisin sauce during her Chinese cooking phase, and we all loved it.
This “barbecue” sauce contains hoisin sauce, ketchup, fresh garlic, and fresh ginger. You simply mix everything together, and then slather the sauce on whatever protein you’re cooking. Chicken, pork, and steak really stand up to this spicy sauce; it would also work well with shrimp and salmon.
If you’ve never tried hoisin, get a little jar and see what you think. It’s commonly used in stir fries, as well as sauces. If you’ve ever prepared your own mu shu pork, or enjoyed it at a Chinese restaurant, this is the sauce that’s brushed on the mandarin pancakes.
A few years ago I made the same sauce for ribs, and here is the recipe. You can also substitute gochujang for the hoisin and it’s instant Korean barbecue sauce!
You don’t need an exact recipe for this sauce, but here’s what I did. And sorry Mom, but I always include some toasted sesame oil!
Flank Steak with a Hoisin Barbecue Sauce
2/3 cup ketchup
1/2 cup hoisin sauce
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
1 tablespoon toasted sesame seed oil
Flank steak, at room temperature
Salt and pepper
Preheat the broiler.
Stir the first four ingredients together in a small bowl until well combined.
I also included a tablespoon of toasted sesame oil.
Place the flank in an lightly oiled roasting pan. Season with salt and pepper. Brush a generous amount of the barbecue sauce over the top and spread to cover.
Broil the flank steak for about 5 to 10 minutes. Make sure the internal temperature doesn’t get above 125 degrees.
Remove the flank steak from the oven and let it sit for about ten minutes, covered with a little foil. After slicing, add some more of the sauce if you’d like.
I think I sliced the steak on the early side, even after resting some, but I was hungry!
Flank Steak with a Hoisin Barbecue Sauce
2/3 cup ketchup
1/2 cup hoisin sauce
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
1 tablespoon toasted sesame seed oil
Flank steak, at room temperature
Salt and pepper
Preheat the broiler.
Stir the first four ingredients together in a small bowl until well combined.
I also included a tablespoon of toasted sesame oil.
Place the flank in an lightly oiled roasting pan. Season with salt and pepper. Brush a generous amount of the barbecue sauce over the top and spread to cover.
Broil the flank steak for about 5 to 10 minutes. Make sure the internal temperature doesn’t get above 125 degrees.
Remove the flank steak from the oven and let it sit for about ten minutes, covered with a little foil. After slicing, add some more of the sauce if you’d like.
I could reach right into your photo and finish to whole plate. YUM!
Well thanks Bernadette!
my kind of recipe, all the way! intend to make it soon!
Thanks Sally!
Hoisin is such a magic ingredient!
It really is magical!
I’m going to try this !
I think you’ll love it!
Sounds easy and delicious!!! If I can get Bill to set up the grill with a section of indirect heat, we’ll try it on the BBQ.
Fantastic! It’s really good.
I figured out I can post a comment from the reader. I could reach into that photo and lick the plate.
Oh interesting! Thank you!
Mouthwatering! I really like this quick to mix bbq sauce. I always keep a jar of Hoisin sauce in the fridge, as I use it so often.
I do too! Thanks Ronit!
Will have to try this one! Looks great!
Thanks, Ron!
I love sesame oil and often throw some into my dishes. I like the black sesame oil particularly.
Oh no! Now I have to get my hands on black sesame oil! I’ve never heard of it!
this looks so good!
Thanks, Tandy!
My mouth is watering looking at that juicy perfectly cooked steak. We are all about these flavours – hoisin adds so much flavour to any recipe. Must try your moo Shu too!
Hoisin is delicious! The flank steak is medium rare, but with the brown BBQ sauce it looks well done! I should have been more careful before taking photos.
I saw your post on Facebook, Mimi, and immediately toggled over to your blog to print out this wonderful recipe!! Thank you for sharing and thanks to your mother too!
I always order mu shu pork when I find it on a menu. I’ve always wondered how to make the ‘plum sauce’ that is spread on the delicate pancakes…..now I know. And now I need to find your mu shu pork recipe!
Roz
xo
I think the plum sauce is different, and I think you can buy it as is!
I love everything about this. I do love Mandarin pancakes! I’m eager to try this out!
Thanks, Jeff!
I always have hoisin sauce in the fridge and I’ll be trying you sauce soon.
Me, too! I love hoisin.
Beautifully cooked steak with a terrific sticky and nicely browned exterior. Loving this version of BBQ sauce!
Thank you! The steak was medium rare but in some pics it looks brown from the sauce! No well done beef in this house.
Yum! I tried this yesterday on grilled chicken, for what will probably be the last cookout of the season. It was a big hit. Hoisin is magic.
You summed it up perfectly!
Mimi this looks delicious on all that delicious beef. We often use Hoisin Sauce here, even in Fried Rice, and I love all the ingredients of your sauce so I am going to make this one. I also like the option of using Gochujang as well. It is BBQ season here. Thanks for the inspiration.
I did get both comments! I wish I could fix all of the WordPress issues, but I cannot. Glad you like this recipe!
Mimi I hope you received my last comment. It seemed to take forever to deliver. If not, Love this sauce, and we love Hoisin here. The steak looks amazing.
This is one of my favourite Asian sauces and it looks perfect on that beef
Thanks Raymund!