Beijing Broil
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1360.77-1814.36 g top round beef (aka London Broil)
- 59.14 ml hoisin sauce
- 59.14 ml soy sauce
- 29.58 ml dry sherry
- 29.58 ml brown sugar
- 14.79 ml pomelo juice
- 14.79 ml rice vinegar
- 9.85 ml fresh ginger, finely grated
- 4.92 ml sriracha sauce
- 1.23 ml sesame oil
- 14.79 ml cooking oil
- 14.79 ml 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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