©1988

DifficultyIntermediate

"a Trader Vic's inspired classic by Mr. Tony Lau was a favorite at his restaurant China Garden in San Angelo Texas in the 80's"

Name: Willow Beef
Prep time: 12 h
Cook time: 10 min
Total time: 12 h 10 min
Yield: 4
Ingredients: ⅔ cup hoisin sauce; ⅓ cup Chinese vinegar; 2 tbsp soy sauce; 4 tsp hot sauce; 2 tsp sesame oil; 1 ½ tbsp ginger root, grated with juice; 6 cloves garlic, finely minced; 2 tbsp dark brown sugar, packed; 2 tbsp palm sugar, ground fine; 1 tsp salt; 1 ½ tsp black pepper, coarsely ground; 2 lbs lean beef inside skirt steak; 2 scallions, sliced thin on the diagonal

Yields4 Servings

Prep Time12 hrsCook Time10 minsTotal Time12 hrs 10 mins

⅔ cup hoisin sauce

⅓ cup Chinese vinegar

2 tbsp soy sauce

4 tsp hot sauce

2 tsp sesame oil

1 ½ tbsp ginger root, grated with juice

6 cloves garlic, finely minced

2 tbsp dark brown sugar, packed

2 tbsp palm sugar, ground fine

1 tsp salt

1 ½ tsp black pepper, coarsely ground

2 lbs lean beef inside skirt steak

2 scallions, sliced thin on the diagonal

Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.

Cut skirt steak crosswise into about 4" pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate 4-12 hours.

Remove steak from marinade and wipe off excess marinade. Bring to room temp.

Preheat grill to 650°. Clean well and wipe down with peanut oil. Clean again, and wipe down again. Let come back up to temp..

Grill to medium-rare about 4 minutes per side, turning 90° halfway through. About 125° internal. The thinner, the quicker. Remove to warm container and let rest 5 minutes.

To plate, place steak, then drizzle with juices.

Garnish with scallions.

Serve with steamed broccoli and Jasmine Butter or steamed white rice.

CategoryBeef, Singapore Sam\'sTags#beef, #chinese, #singaporesam\'s, #steak

Ingredients