hoisin-ginger beef skewers

Ingredients

• Servings: 20
• 2 pounds flank steak
• 1/2 cup hoisin sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon peeled and grated fresh ginger root
• 1 teaspoon sesame oil (optional)
• 1 teaspoon chile-garlic sauce (such as sriracha®)
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper
• 20 (8 inch) bamboo skewers, soaked in water for 20 minutes
• 1 tablespoon toasted sesame seeds
• 2 chopped green onions

Recipe

Preparation Time: 35 mins Cook Time: 5 mins Ready Time: 2 hrs 40 mins


• thinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1/4 inch thick.
• whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, and black pepper in a bowl; pour into a resealable plastic bag. add the sliced flank steak, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 2 to 12 hours.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate. remove the flank steak from the marinade, and discard the remaining marinade. thread the meat the skewers.
• cook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. garnish with toasted sesame seeds and chopped green onions to serve.