Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes
Yield: SERVES 2
- 2 beef steaks, your choice of cut, any size, fat left on
- 4 Tbsp. hoisin sauce
- 4 Tbsp. soy sauce
- 3 Tbsp. fish sauce
- 1/2 tsp. rice vinegar OR white vinegar or white wine vinegar
- 2 heaping Tbsp. brown sugar OR tradional Asian palm sugar1
- 1/8 tsp. (or more) chili flakes/dried crushed chili (for those with sensitive stomachs, this can be reduced to just a pinch)
- Combine all 'Marinade' ingredients together in a large cup. Stir well to dissolve sugar.
- Place steaks on a large enough plate or dish for marinating. Do not remove fat, as this helps flavor the meat and hold in the juices. Pour marinade over and gently 'massage' into the meat with your fingers. Ensure all sides of the steak are well covered, then cover and set in the refrigerator to marinate at least a few hours, preferably longer (24 hours is the best).
- To cook, place steak on a forty-five degree angle over a hot grill. Cook 1 minute to sear juices in, then flip over, turning steaks the opposite angle this time (for nice grill marks). Cook 1 more minute. Then continue cooking and flipping, spooning over all the leftover marinade from the marinating plate/dish. Continue grilling steak until to your desired 'doneness'.
- Transfer cooked steaks onto individual plates, allowing them to cool 5 minutes before eating. Serve with your choice of rice, potatoes, and/or salad, and ENJOY!
Other Ways of Using this Special Marinade:
My husband and I love this marinade so much, we have used it on grilled pork and chicken, grilled shrimp (with and without the shell), and to make BBQ chicken wings. Another method is to cut up beef or chicken pieces into small cubes or strips, marinate in the special marinade, then skewer and cook over a hot grill. This makes for an easy satay dish without going to all the work of traditional Thai Satay.