“OMG!” This is the universal reaction to Hong Kong Steak (especially this past Saturday when I served it cubed and skewered as an appetizer when my Wok Star Catering team and I catered for my dear friends John and Chris’ fabulous end of summer soiree).
My late mother Leeann Chin invented this recipe when she was living in Hong Kong just after she was match made to my late dad. Succulent, juicy and bursting with flavor, I promise this Hong Kong Steak recipe will leave your guests oohing and ahhing. Heck, never mind that, you’ll want to keep this dish all to yourself!
The marinade for this Hong Kong Steak is just a few simple ingredients including ginger, garlic, hoisin sauce and soy sauce which can all be purchased at the regular grocery store. Simplicity turns sublime when slathered over beef and marinated for 30 minutes to overnight. I like to use with chicken, lamb chops and pork too as it’s so versatile and incredibly yummy.
When I feel like treating my friends and family, I’ll splurge and use beef tenderloin for this Hong Kong Steak recipe. The recipe here calls for flank steak but feel free to swap out with beef tenderloin, New York steak, tri tip or sirloin. You can either grill the steak or roast it in the oven at 400 degrees for about 20-25 minutes.
The reason this Hong Kong Steak is so tender and succulent when using flank steak is because of an ancient Chinese secret my mom taught me. You know how beef is so tender and almost melts in your mouth at Chinese restaurants? Well, the secret is….drum roll please….baking soda. That’s right, it’s baking soda. Whether grilling or stir-frying, baking soda is natural tenderizer which, according to Cook’s Illustrated, alkalizes the meat’s surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked. Try it for any style of cuisine, from fajitias to beef with broccoli, and you’ll discover how this magical this little secret will transform all your beef dishes.
Ingredients
Instructions
