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.