Best 6 Hoisin Steak Sandwich Recipes

HOISIN STEAK AND PEPPER STIR-FRY

Steps:

• Thinly slice the steak against the grain and put in a large bowl.
• Mix the hoisin sauce, soy sauce, brown sugar, vinegar, ginger, Sriracha, garlic and cornstarch in a separate bowl. Add ¼ cup of the sauce to the bowl with the steak and toss. Let marinate for 5 to 10 minutes.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of the bell peppers and cook, stirring, until blackened in spots, about 1 minute. Spread out on a baking sheet and repeat with another 1 tablespoon oil and the remaining peppers. Add to the baking sheet. (Spreading out the peppers prevents them from steaming.)
• Add 1 tablespoon oil to the skillet. Add half of the steak in an even layer. Let cook about 20 seconds so that it starts to color, then toss and continue cooking just until the meat is no longer pink, another 30 seconds. Empty the steak onto a plate. Repeat with the remaining oil and steak.
• Return the steak and peppers to the skillet and stir in the remaining sauce. Cook, tossing, until everything is well coated, about 1 minute. Serve over rice and top with scallions and cilantro.

HOISIN SKIRT STEAK WITH CAULIFLOWER

Steps:

• Preheat a grill to medium high. Combine the hoisin sauce, ketchup, vinegar, ginger, honey and sambal oelek in a small bowl. Season the steak with salt and pepper. Brush about half of the hoisin sauce mixture all over the steak.
• Put the cauliflower and 1 tablespoon water in a large microwave-safe bowl, cover and microwave until the cauliflower is crisp-tender, 5 minutes. Blot dry. Toss the cauliflower and mushrooms with the vegetable oil and 3/4 teaspoon salt; spread out in a grill basket.
• Oil the grill grates. Grill the steaks until well marked, 3 to 4 minutes per side for medium rare, brushing with the remaining hoisin sauce mixture during the last minute of cooking. Transfer to a cutting board to rest. Meanwhile, grill the vegetables, tossing occasionally, until browned around the edges and crisp-tender, about 8 minutes, adding the larger scallion pieces to the grill basket during the last 2 minutes of cooking.
• Divide the vegetables among plates. Slice the steaks, add to the plates and sprinkle with the thinly sliced scallions.

SWEET AND SPICY HOISIN STEAK WITH GREEN BEANS

Steps:

• Heat oven to 375°F. Let steaks stand at room temperature 10 minutes. Meanwhile, stir together hoisin sauce, soy sauce and 1 teaspoon of the Sriracha sauce. Taste for spiciness; adjust with more Sriracha sauce if desired.
• Reserve half of sauce mixture; rub remaining half over steaks.
• Heat ovenproof skillet over medium-high heat. Add vegetable oil to skillet. Add steaks; cook 2 to 3 minutes on each side or until browned.
• Place skillet in oven; roast 5 to 10 minutes or to desired doneness. Meanwhile, microwave green beans as directed on box. Drain; place in bowl. Add sesame oil and half of lime juice; toss gently to coat.
• Serve steak drizzled with reserved sauce mixture. Sprinkle steak and green beans with remaining half of lime juice. Top with peanuts.

STIR-FRIED BEEF WITH HOISIN SAUCE

Steps:

• Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
• Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
• When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
• Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
• Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.

GRILLED HOISIN BEEF

Steps:

• 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.

STICKY HOISIN PORK STEAKS

Steps:

• Put a large pan of water on to boil. Pour 75g hoisin sauce into a shallow dish, add the pork and turn to coat. Cover and leave to sit at room temperature. Meanwhile, make the slaw. In a large bowl, mix the vinegar with the soy. Add the cabbage, carrot and cucumber, and toss together.
• Tip the rice into the pan of boiling water and cook following pack instructions. Heat the oil in a non-stick frying pan large enough to fit the steaks. Cook over a medium-high heat for 2-3 mins on each side until cooked through and slightly charred. Lift the steaks out of the pan onto a warm plate and cover with foil. If the cooking juices have burnt, wipe the pan out first, otherwise add the remaining hoisin straight to the frying pan with 1 tbsp soy sauce and 100ml water and bubble gently.
• Drain the rice, divide between six plates and put the steaks on top. Spoon the extra hoisin sauce over the steaks so it soaks into the rice below, then scatter over the spring onions. Tear the mint leaves and stir them into the slaw, then serve alongside the steaks.