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.

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

HOISIN PORK SANDWICHES

Steps:

• In a small skillet, saute red pepper and onions in oil until tender. Add cabbage; saute 1 minute longer. , Combine mayonnaise and hoisin sauce; spread over roll bottoms. Top with pork and vegetable mixture; replace roll tops.

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.

GRILLED STEAK SANDWICH

Steps:

• Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
• Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
• Preheat the grill to medium-high heat.
• Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
• Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
• While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
• To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.

HOISIN CHICKEN SANDWICH

Steps:

• Cut chicken breasts into strips and set aside.
• Mix together all sauce ingredients thoroughly and marinate chicken for at least 2 hours.
• Drain chicken, reserving marinade. Grill for 10 minutes, basting with marinade.
• Grill buns at the same time chicken is grilling.
• You can also choose to stir fry the chicken and cooking time will decrease significantly, and simply toast the buns under the broiler.
• Put the chicken on the onion buns and add desired toppings. Good served with your favorite coleslaw.
• I use my bread machine onion buns "Recipe #296559".

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.