Hoisin Beef Skewers

Ingredients

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  30 oz or 851g

• Hoisin sauce

  Ready-to-serve

  ½ cup or 128g

• Lime juice

  Raw

  2 tbsp or 30g

• Honey

  1 tbsp or 21g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  1 tsp or 2g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Olive oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Thinly slice the flank steak across the grain at an angle, creating slices 1 inch wide by 1/4 inch thick.
2. In a bowl, whisk together hoisin sauce, lime juice, honey, garlic, ginger, sesame oil, sriracha, crushed red pepper flakes, and black pepper. Pour the marinade into a resealable plastic bag, add the sliced flank steak, coat well, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 12 hours.
3. Preheat an outdoor grill to medium-high heat and lightly oil the grate. Remove the flank steak from the marinade and discard the marinade. Thread the meat onto soaked skewers.
4. Grill the skewers until cooked to your desired doneness, about 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped scallions before serving.

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