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Willow Beef

Yields4 ServingsPrep Time12 hrsCook Time10 minsTotal Time12 hrs 10 mins

"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"

 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
1

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

2

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.

3

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

4

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

5

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.

6

To plate, place steak, then drizzle with juices.

7

Garnish with scallions.

8

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

Nutrition Facts

0 servings

Serving size

8 oz