| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Light soy |
| 1 |
c |
Vegetable oil |
| 1/4 |
c |
Grated fresh ginger |
| 3 |
|
Cloves garlic minced |
| 1 |
|
Flank steak |
|
|
Hoisin sauce |
|
|
Green onions, green part only, julienned and cut about 1/2" longer that the steak is thick. |
INSTRUCTIONS
MARINADE
ROLLS
One of my favorite things to bring to office parties and the like is Hoisin
Beef Rolls. I'm doing this from memory but for those that read Taunton's
Fine Cooking it's from around March of last year. It has never failed to
steal the show.
Marinade: Combine marinade ingredients.
Rolls: Marinate the flank steak in the marinade for 24 hours turning
occasionally. Grill the flank steak about 5 minutes per side (until rare to
medium rare). Alternately, I think you could broil the meat but I have
never tried this. Place grilled flank steak in the freezer to firm up (not
frozen but well chilled) and slice against the grain about as thin as you
can.
Take each slice of meat, rub a little hoisin sauce along the full length of
the slice, place 3-5 julienned pieces of green onion at one end and roll
the meat lengthwise into a neat roll.
Posted to FOODWINE Digest 09 Jan 97
From: Romain Saha <rsaha@CCMAIL.AIT.CA>
Date: Fri, 10 Jan 1997 09:50:48 EST
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