Yield: 1 Servings
|½ cup||Light soy|
|1 cup||Vegetable oil|
|¼ cup||Grated fresh ginger|
|3 \N||Cloves garlic minced|
|1 \N||Flank steak|
|\N \N||Hoisin sauce|
|\N \N||Green onions, green part only, julienned and cut about 1/2\" longer that the steak is thick.|
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@...> Date: Fri, 10 Jan 1997 09:50:48 EST