Ingredients
- Beef Flank Steak or Sirloin: 1.5 lbs (cut into 2-inch thick strips)
- Hoisin Sauce: 1/4 cup
- Low-Sodium Soy Sauce: 2 tablespoons
- Brown Sugar (packed): 2 tablespoons
- Shaoxing Rice Grape Juice With Vinegar (or Dry Chicken Broth): 1 tablespoon
- Chinese Five Spice Powder: 1 teaspoon
- Fresh Garlic (minced): 2 cloves
- Fresh Ginger (grated): 1 teaspoon
Instructions
- Step 1: In a medium bowl, whisk together the hoisin sauce, soy sauce, brown sugar, rice grape juice with vinegar, five-spice powder, minced garlic, and grated ginger until the sugar is fully dissolved, creating the marinade.
- Step 2: Place the beef strips into a large zip-top bag or shallow dish and pour the marinade over the meat, ensuring all pieces are fully coated. Seal the bag and refrigerate for a minimum of 6 hours, or ideally overnight, turning occasionally.
- Step 3: Preheat your oven to 400°F (200°C) or prepare a grill for medium-high heat. Remove the beef from the marinade (reserve any excess liquid for basting) and place the strips on a wire rack set over a foil-lined baking sheet.
- Step 4: Bake the beef for 15 minutes, then flip the strips and brush generously with the reserved marinade or a fresh mixture of honey and water (1:1 ratio) to create a glaze. Continue cooking for another 10 to 15 minutes, or until the internal temperature reaches desired doneness (135°F for medium-rare).
- Step 5: Remove the BBQ beef from the oven or grill and let it rest on a cutting board, loosely tented with foil, for 5-10 minutes. Slice the beef thinly against the grain before serving hot.
Notes
- Store leftover sliced BBQ beef in an airtight container in the refrigerator for up to 4 days, or freeze the cooked, unsliced strips wrapped tightly in foil for longer preservation.
- To keep the beef tender, reheat thin slices quickly in a hot, lightly oiled skillet for 60-90 seconds, or tent the whole strips in foil and warm them in a 300°F oven until just heated through.
- Serve this intensely flavored beef alongside steamed jasmine rice and quick-pickled cucumbers or a simple slaw to balance the rich, sweet glaze.
- Always slice the rested beef thinly against the grain; since flank steak has tough muscle fibers, this essential step guarantees maximum tenderness in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American