• 10servings
  • 145minutes
  • 124calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C
MineralsNatrium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 900g flank steak or skirt steak

  2. 125ml hoisin sauce

  3. 2 tablespoons lime juice

  4. 1 tablespoon honey

  5. 1 clove garlic, minced

  6. 1 teaspoon coarse sea salt

  7. 1 teaspoon peeled and grated fresh root ginger

  8. 1 teaspoon sesame oil

  9. 1 teaspoon Thai chilli-garlic sauce (such as Sriracha)

  10. 1/2 teaspoon crushed red chillies

  11. 1/4 teaspoon ground black pepper

  12. 20 bamboo skewers, soaked in water for 20 minutes

  13. 1 tablespoon toasted sesame seeds

  14. 2 chopped spring onions

Instructions Jump to Ingredients ↑

  1. Thinly slice the flank steak across the grain and at an angle, creating slices 2.5cm wide by 5mm thick.

  2. Whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chilli-garlic sauce, red chillies and black pepper in a bowl; pour into a resealable plastic bag. Add the sliced flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 12 hours.

  3. Preheat an outdoor barbecue for medium-high heat, and lightly oil the grate. Remove the flank steak from the marinade, and discard the remaining marinade. Thread the meat onto the skewers.

  4. Cook the skewers on the preheated BBQ until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped spring onions to serve.


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