“Complex flavors make this appetizer recipe a huge hit at dinner parties!”<\/p>\n
<\/p>\n
2 h 40 m<\/span><\/span>10<\/span>\u00a0servings<\/span><\/span><\/a>124\u00a0cals<\/span><\/span><\/a><\/span><\/p>\n\n\n\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n2 pounds flank steak<\/span><\/label>\n<\/div>\n<\/li>\n1\/2 cup hoisin sauce<\/span><\/label>\n<\/div>\n<\/li>\n2 tablespoons lime juice<\/span><\/label>\n<\/div>\n<\/li>\n1 tablespoon honey<\/span><\/label>\n<\/div>\n<\/li>\n1 clove garlic, minced<\/span><\/label>\n<\/div>\n<\/li>\n1 teaspoon kosher salt<\/span><\/label>\n<\/div>\n<\/li>\n1 teaspoon peeled and grated fresh ginger root<\/span><\/label>\n<\/div>\n<\/li>\n<\/ul>\n\n1 teaspoon sesame oil (optional)<\/span><\/label>\n<\/div>\n<\/li>\n1 teaspoon chile-garlic sauce (such as Sriracha\u00ae)<\/span><\/label>\n<\/div>\n<\/li>\n1\/2 teaspoon crushed red pepper flakes<\/span><\/label><\/li>\n1\/4 teaspoon ground black pepper<\/span><\/label>\n<\/div>\n<\/li>\n20 (8 inch) bamboo skewers, soaked in water for 20 minutes<\/span><\/label>\n<\/div>\n<\/li>\n1 tablespoon toasted sesame seeds<\/span><\/label>\n<\/div>\n<\/li>\n2 chopped green onions<\/span><\/label><\/li>\n<\/ul>\nDirections<\/h2>\n\n\n\n\nPrep\u00a035<\/span>\u00a0m<\/p>\n<\/li>\n\nCook\u00a05<\/span>\u00a0m<\/p>\n<\/li>\n\nReady In\u00a02<\/span>\u00a0h\u00a040<\/span>\u00a0m<\/p>\n<\/li>\n<\/ul>\n\nThinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1\/4 inch thick.<\/span><\/li>\nWhisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, 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.<\/span><\/li>\nPreheat an outdoor grill 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.<\/span><\/li>\nCook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped green onions to serve.<\/span><\/li>\n<\/ol>\n <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"\n“Complex flavors make this appetizer recipe a huge hit at dinner parties!”…\n<\/div>\nContinue reading “Hoisin-Ginger Beef Skewers”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/158"}],"collection":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/comments?post=158"}],"version-history":[{"count":1,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/158\/revisions"}],"predecessor-version":[{"id":160,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/158\/revisions\/160"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media\/159"}],"wp:attachment":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media?parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/categories?post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/tags?post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Prep\u00a035<\/span>\u00a0m<\/p>\n<\/li>\n\nCook\u00a05<\/span>\u00a0m<\/p>\n<\/li>\n\nReady In\u00a02<\/span>\u00a0h\u00a040<\/span>\u00a0m<\/p>\n<\/li>\n<\/ul>\n\nThinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1\/4 inch thick.<\/span><\/li>\nWhisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, 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.<\/span><\/li>\nPreheat an outdoor grill 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.<\/span><\/li>\nCook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped green onions to serve.<\/span><\/li>\n<\/ol>\n <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"\n“Complex flavors make this appetizer recipe a huge hit at dinner parties!”…\n<\/div>\nContinue reading “Hoisin-Ginger Beef Skewers”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/158"}],"collection":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/comments?post=158"}],"version-history":[{"count":1,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/158\/revisions"}],"predecessor-version":[{"id":160,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/158\/revisions\/160"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media\/159"}],"wp:attachment":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media?parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/categories?post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/tags?post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Cook\u00a05<\/span>\u00a0m<\/p>\n<\/li>\n\nReady In\u00a02<\/span>\u00a0h\u00a040<\/span>\u00a0m<\/p>\n<\/li>\n<\/ul>\n\nThinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1\/4 inch thick.<\/span><\/li>\nWhisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, 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.<\/span><\/li>\nPreheat an outdoor grill 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.<\/span><\/li>\nCook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped green onions to serve.<\/span><\/li>\n<\/ol>\n <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"\n“Complex flavors make this appetizer recipe a huge hit at dinner parties!”…\n<\/div>\nContinue reading “Hoisin-Ginger Beef Skewers”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/158"}],"collection":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/comments?post=158"}],"version-history":[{"count":1,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/158\/revisions"}],"predecessor-version":[{"id":160,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/158\/revisions\/160"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media\/159"}],"wp:attachment":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media?parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/categories?post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/tags?post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Ready In\u00a02<\/span>\u00a0h\u00a040<\/span>\u00a0m<\/p>\n<\/li>\n<\/ul>\n\nThinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1\/4 inch thick.<\/span><\/li>\nWhisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, 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.<\/span><\/li>\nPreheat an outdoor grill 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.<\/span><\/li>\nCook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped green onions to serve.<\/span><\/li>\n<\/ol>\n <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"\n“Complex flavors make this appetizer recipe a huge hit at dinner parties!”…\n<\/div>\nContinue reading “Hoisin-Ginger Beef Skewers”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/158"}],"collection":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/comments?post=158"}],"version-history":[{"count":1,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/158\/revisions"}],"predecessor-version":[{"id":160,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/158\/revisions\/160"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media\/159"}],"wp:attachment":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media?parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/categories?post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/tags?post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"