Beijing Broil
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 3 -4 lbs top round beef (aka London Broil)
- 1⁄4 cup hoisin sauce
- 1⁄4 cup soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons brown sugar
- 1 tablespoon pomelo juice
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger, finely grated
- 1 teaspoon sriracha sauce
- 1⁄4 teaspoon sesame oil
- 1 tablespoon cooking oil
- 1 tablespoon cilantro, chopped (optional)
directions
- Rinse and pat dry the meat, then place it in a gallon-size zip top bag.
- Combine the next nine ingredients is a glass measuring cup, stirring well until the sugar dissolves. Pour the marinade into the bag, making sure meat is completely coated. Marinate overnight in the refrigerator.
- About an hour before you want to serve, take the meat out of the bag, draining off as much marinade as possible, and place it on a plate. Pat the meat dry with a paper towel and let it sit out for about half an hour to come closer to room temperature.
- Just before cooking, coat both sides with the cooking oil. Grill or broil to desired doneness, then remove to a cutting board, tent with foil, and allow to rest for 15 minutes.
- While the meat rests, pour the remaining marinade into a small saucepan, bring it to a boil, then simmer for about 5 minutes to make a sauce.
- Carve the meat across the grain into thin slices, drizzle a little sauce over it, and sprinkle with the chopped cilantro. Serve the remaining sauce on the side.
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