Beijing Broil

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 -4 lbs top round beef (aka london broil)
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 2 tablespoons brown sugar
• 1 tablespoon pomelo juice
• 1 tablespoon rice vinegar
• 2 teaspoons fresh ginger, finely grated
• 1 teaspoon sriracha sauce
• 1/4 teaspoon sesame oil
• 1 tablespoon cooking oil
• 1 tablespoon cilantro, chopped (optional)

Recipe

• 1 rinse and pat dry the meat, then place it in a gallon-size zip top bag.
• 2 combine the next nine ingredients is a glass measuring cup, stirring well until the sugar dissolves. pour the marinade into the bag, making sure meat is completely coated. marinate overnight in the refrigerator.
• 3 about an hour before you want to serve, take the meat out of the bag, draining off as much marinade as possible, and place it on a plate. pat the meat dry with a paper towel and let it sit out for about half an hour to come closer to room temperature.
• 4 just before cooking, coat both sides with the cooking oil. grill or broil to desired doneness, then remove to a cutting board, tent with foil, and allow to rest for 15 minutes.
• 5 while the meat rests, pour the remaining marinade into a small saucepan, bring it to a boil, then simmer for about 5 minutes to make a sauce.
• 6 carve the meat across the grain into thin slices, drizzle a little sauce over it, and sprinkle with the chopped cilantro. serve the remaining sauce on the side.