Hoisin Steak

37 Comments

Many years ago, my mother threw a 4 ingredient barbecue sauce together, using the wonderful Chinese product hoisin sauce. I think she put it on ribs, which are one of her favorite things to eat.

Now, I always have hoisin sauce in the fridge for an easy stir fry, but I just recently remembered the sauce. How could I have forgotten this sauce?!!! There’s not even any cooking involved. Seriously.

It contains these ingredients: 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 could work with grilled shrimp, but definitely not with fish.

Of course, you have to love the taste of hoisin sauce to enjoy this sauce. If you’ve never tried it, get a little jar and see what you think. It’s really good in a stir fry as well as in this barbecue sauce. And if you’ve ever prepared your own mu shu pork, or had them at a Chinese restaurant, this is the sauce that’s brushed on the mandarin pancakes.

You don’t need an exact recipe for this sauce, that I’m calling a barbecue sauce, but here’s about what I did.

Flank Steak with a Hoisin-Based Barbecue Sauce

2/3 cup ketchup
1/2 cup hoisin sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
Flank steak, at room temperature

Preheat the broiler.
flank
Stir the first four ingredients together in a small bowl until well combined.
flank1
Place the flank in an oiled roasting pan. Season with salt and pepper.
flank2
Brush some of the barbecue sauce over the top.
flank3
Broil the flank steak for about 5 minutes. If you need to check the internal temperature, and you want your steak rare, make sure the temperature doesn’t get above 125 degrees.
flank4
Remove the flank steak from the oven and let it sit for about ten minutes, covered with a little foil. If you wish, brush a little more of the sauce on the steak before slicing and serving.

flank6

Yes, I could have used my sous vide for this flank steak, which requires 48 hours in the water, but I completely forgot to do it. Nonetheless, I still love flank steak, sous vided’d or not, and this one came out perfectly.

Do try this sauce over charcoal-grilled chicken as well. Just make sure the sauce doesn’t burn, by keeping the meat some distance away from the heat source.

37 thoughts on “Hoisin Steak

  1. Hoisin is a favorite ingredient! And flank steak probably my favorite type of meat to grill because it is lean and is ready in minutes… So, you can tell that this recipe goes straight to my “to try soon” files!

    • I love flank steak, too. And you should try it after 48 hours in the sous vide. Like buttah! But even without the sous vide, I love it, and think it’s a bit underappreciated.

  2. I always keep hoisin in the fridge or pantry. I love using it in a simple sauce on ribs. Your flank steak looks great, love the sauce will have to give it a try, would be great on the grill!!

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