Why You’ll Love This Asian Flank Steak Recipe
When you try this Asian Flank Steak recipe, you’ll quickly discover why it’s a favorite in my kitchen. The combination of hoisin sauce and soy sauce creates a rich, savory glaze that elevates the beef’s natural flavors. Plus, the marinade infuses every bite with a delightful sweetness and a hint of spice from the ginger and garlic. I love how easy it’s to prepare—just marinate, broil, or grill, and you’re set! It’s perfect for weeknight dinners or impressing guests. Trust me, once you taste this dish, you won’t want to make steak any other way!
Ingredients of Asian Flank Steak
When it comes to whipping up a delicious dish, having the right ingredients on hand is half the battle. For this Asian Flank Steak recipe, you’ll need a mix of savory sauces, fresh flavors, and that oh-so-tender flank steak.
Trust me, once you have these ingredients ready to go, you’ll feel like a culinary superhero in your own kitchen. Plus, it’s not just about taste; it’s also about the sweet aroma that fills your home as you marinate and cook. Get ready to impress yourself and anyone lucky enough to share a meal with you.
Here’s what you’ll need to gather for this mouthwatering dish:
- 1 1/4 lbs beef flank steak
- 1/2 cup beef broth
- 1/3 cup hoisin sauce
- 1/4 cup reduced sodium soy sauce
- 1/4 cup sliced green onion
- 3 tablespoons orange juice (or pineapple juice if you’re feeling fruity)
- 1 tablespoon sugar
- 1 teaspoon grated fresh ginger
- 4 garlic cloves, minced
- Nonstick cooking spray
Now, let’s talk about a few considerations regarding these ingredients. First off, if you can, try to get fresh flank steak. It really makes a difference in tenderness and flavor.
And don’t sweat it if you can’t find fresh ginger; jarred will do in a pinch, but fresh really kicks it up a notch. Also, if you’re watching your sodium intake, opting for reduced sodium soy sauce is a great choice here, but feel free to adjust based on your taste preference.
Finally, while the recipe calls for orange juice, pineapple juice can add a fun twist if you’re feeling adventurous. Either way, you’re on your way to creating a dish that will have everyone asking for seconds, or maybe even thirds.
How to Make Asian Flank Steak

Alright, let’s roll up our sleeves and get to making that sensational Asian Flank Steak. First things first, you’ll need to grab 1 1/4 lbs of beef flank steak. If you’re like me and sometimes struggle with trimming fat, just remember: it doesn’t have to be perfect. A little bit of fat can add flavor, but we don’t want a steak swimming in grease either.
Once you’ve prepped your beef, toss it into a plastic bag and set it in a shallow dish—trust me, this part is essential for the marinating process.
Now, here comes the fun part: the marinade. In a small bowl, mix together 1/2 cup of beef broth, 1/3 cup of hoisin sauce, 1/4 cup of reduced sodium soy sauce, and 1/4 cup of sliced green onion. Toss in 3 tablespoons of orange juice (or pineapple juice, if you’re feeling adventurous), 1 tablespoon of sugar, 1 teaspoon of grated fresh ginger, and 4 minced garlic cloves.
Mix it all up until it’s well combined. Pour that delicious concoction over the beef in the bag, seal it up, and give it a little shake. Now, pop it in the fridge and let it marinate for anywhere from 4 to 24 hours—yes, the longer, the better. Just remember to turn the bag occasionally so every bit of that steak gets the love it deserves.
When you’re ready to cook—and let’s be honest, you’ll probably be dreaming about it the whole time—drain the beef and throw away that marinade. Preheat your broiler or grill, and don’t forget to spray the unheated rack of your broiler pan with nonstick cooking spray.
Place your steak on the rack, and let it broil 4-5 inches from the heat. Here’s a little tip: for medium doneness, aim for about 12 to 14 minutes total, flipping it once halfway through. And don’t be that person who cuts into the steak too early. Let it sit for a few minutes after cooking; it really helps with the juiciness.
Finally, slice it thinly across the grain, and get ready for a meal that’ll make your taste buds sing. Seriously, you’re going to want to do a little happy dance after the first bite.
Asian Flank Steak Substitutions & Variations
If you’re looking to switch things up with your Asian Flank Steak, there are plenty of substitutions and variations you can try.
For instance, you can use skirt steak or sirloin instead of flank for a different texture. If you want a sweeter marinade, substitute honey for sugar or add some sesame oil for extra depth.
Instead of orange juice, pineapple juice adds a nice tropical flair. You could also toss in different veggies like bell peppers or snap peas for a colorful side.
These little changes can make your dish feel fresh and exciting without losing that delicious Asian twist!
Additional Tips & Notes
Experimenting with substitutions and variations can enhance your Asian Flank Steak experience, but a few additional tips can really elevate the dish.
First, let your steak rest for a few minutes after cooking; this helps retain the juices. I also recommend slicing against the grain for tender bites.
If you want extra flavor, try adding sesame oil to your marinade or garnishing with toasted sesame seeds. Pair the steak with steamed rice or grilled vegetables for a complete meal.
Ultimately, don’t hesitate to adjust the marinade ingredients to suit your taste—this dish is all about personal preference! Enjoy!