Hoisin Ginger Beef Skewers Food

HOISIN-GINGER BEEF SKEWERS

Steps:

• 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 onto 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.

HOISIN CHICKEN SKEWERS

Steps:

• Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl to blend. Place 2 tablespoons sauce in small bowl for glaze. Mix chicken into remaining sauce; let stand 10 minutes. Thread chicken onto 4 metal skewers, spacing pieces 1/2 inch apart. Sprinkle lightly with salt and pepper. Grill chicken until cooked through and slightly charred, brushing with glaze and turning often, about 8 minutes. Sprinkle with sesame seeds.

GROUND BEEF WITH HOISIN

Steps:

• Combine orange juice& cornstarch and set aside.
• Saute meat over medium high heat until cooked.
• Drain off excess fat, remove and set aside.
• Add sesame oil to skillet, stir fry ginger, garlic and orange peel briefly.
• Add green onion and stir fry 1 minute.
• Return meat to skillet, add hoisin and stir until blended.
• Add orange juice mixture and stir until thickened (about 1 minute).
• Can serve over rice or couscous or"fusion" it as I do.

SLOW-COOKER HOISIN BEEF STEW

Steps:

• The night before, whisk together the broth, hoisin, hot sauce, garlic and ginger.
• Add the beef, onions, carrots and celery. Toss to coat well.
• Cover and refrigerate overnight.
• In the morning, transfer meat mixture into the slow cooker.
• Cover and cook on a low setting 6-8 hours (or on high setting 3 hours).

STIR-FRIED BEEF WITH HOISIN SAUCE

Steps:

• Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
• Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
• When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
• Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
• Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.