Recipes Cuisine Asian Chinese Grilled Hoisin Beef 4.6 (90) 52 Reviews 27 Photos The underrated hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chiles, garlic, vinegar, sugar, and other delicious spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 7, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 27 27 27 27 Prep Time: 10 mins Cook Time: 8 mins Additional Time: 2 hrs Total Time: 2 hrs 18 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 (1 pound) beef skirt steak ⅓ cup hoisin sauce 3 tablespoons Chinese vinegar (or sherry vinegar) 1 tablespoon soy sauce 2 teaspoons hot sauce 2 teaspoons sesame oil 1 tablespoon grated fresh ginger root 4 cloves garlic, finely minced 1 tablespoon packed brown sugar 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 green onion, light parts only, minced Toasted sesame seeds Directions 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 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours. Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade. Preheat an outdoor grill for high heat and lightly oil the grate. Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes. Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions. Chef John Chef's Note I like to serve this over my Savory Coconut Rice. I Made It Print 228 home cooks made it! Nutrition Facts (per serving) 404 Calories 16g Fat 33g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 404 % Daily Value * Total Fat 16g 21% Saturated Fat 5g 25% Cholesterol 52mg 17% Sodium 2483mg 108% Total Carbohydrate 33g 12% Dietary Fiber 2g 7% Total Sugars 22g Protein 30g 60% Vitamin C 7mg 8% Calcium 80mg 6% Iron 3mg 18% Potassium 495mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.