Hoisin Skirt Steak With Cauliflower Recipes

FRIED CAULIFLOWER WITH SESAME AND HOISIN

Fried Cauliflower with Sesame and Hoisin image

Crispy, deep-fried cauliflower bites served with a sesame-hoisin sauce are a perfect appetizer for game day.

Provided by Bustercluck

Categories Appetizers and Snacks Vegetable

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup tempura batter mix
¾ cup ice cold water
¼ cup hoisin sauce
5 tablespoons sesame oil, divided
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon sesame seeds
½ teaspoon garlic powder
1 medium head cauliflower, cut into florets
4 cups vegetable oil for frying, or as needed

Steps:

Combine tempura mix and water in a bowl; whisk until blended. Set bowl into a larger bowl filled with ice cubes to keep cold.
Mix hoisin sauce, 2 tablespoons sesame oil, vinegar, soy sauce, sesame seeds, and garlic powder together in a small bowl.
Dip cauliflower into the tempura batter and set on a plate to let excess batter drip off.
Combine vegetable oil and remaining 3 tablespoons sesame oil in a medium saucepan over medium heat; bring temperature up to 350 to 375 degrees F (175 to 190 degrees C).
Deep-fry cauliflower florets in batches until golden brown, 4 to 6 minutes per batch. Remove to a paper towel-lined plate to drain.
Serve with hoisin mixture drizzled on top, or on the side for dipping.

Nutrition Facts : Calories 2213.8 calories, Carbohydrate 23.6 g, Cholesterol 0.5 mg, Fat 238.2 g, Fiber 3.5 g, Protein 4.3 g, SaturatedFat 31.1 g, Sodium 825.8 mg, Sugar 7.3 g

GRILLED HOISIN BEEF

Grilled Hoisin Beef image

The (underrated) hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender.

Provided by Chef John

Categories World Cuisine Recipes Asian Chinese

Time 2h18m

Yield 2

Number Of Ingredients 13

Ingredients

1 (1 pound) beef skirt steak
⅓ cup hoisin sauce
3 tablespoons Chinese vinegar (or sherry vinegar)
1 tablespoon soy sauce
2 teaspoons hot sauce
2 teaspoons sesame oil
1 tablespoon grated fresh ginger root
4 cloves garlic, finely minced
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 green onion, light parts only, minced
Toasted sesame seeds

Steps:

Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
Preheat an outdoor grill for high heat and lightly oil the grate.
Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 33.2 g, Cholesterol 51.8 mg, Fat 16.4 g, Fiber 2 g, Protein 30.2 g, SaturatedFat 4.9 g, Sodium 2483.3 mg, Sugar 21.9 g

CAULIFLOWER STEAK

Cauliflower Steak image

This is another vegetarian option. Leave out the cheese and it's vegan. Serve with steamed brown rice and beans. Colby cheese can be substituted for the Havarti cheese.

Provided by Tia

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 45m

Yield 3

Number Of Ingredients 6

Ingredients

1 head cauliflower
2 tablespoons olive oil, or as needed, divided
½ cup water
1 onion, chopped
1 cup sliced mushrooms
3 slices Havarti cheese, or more to taste

Steps:

Cut cauliflower into 3 or 4 'steaks'. Remove the stem and leaves from each 'steak' using a sharp knife; reserve the florets that have fallen off while slicing steaks.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook cauliflower 'steaks' in the hot oil until browned, 3 to 4 minutes per side. Add florets and water to skillet; cover and steam until cauliflower is tender, 10 to 15 minutes.
Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; saute onion until fragrant, about 2 minutes. Add mushrooms and saute until onion is lightly browned and mushrooms are tender, 10 to 15 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange cauliflower 'steaks' and florets on a baking sheet; top with onion-mushroom mixture and Havarti cheese.
Broil in the preheated oven until cheese is melted and bubbling, 2 to 3 minutes.

Nutrition Facts : Calories 269 calories, Carbohydrate 14.3 g, Cholesterol 35.5 mg, Fat 20.5 g, Fiber 5.6 g, Protein 11 g, SaturatedFat 8.4 g, Sodium 304.9 mg, Sugar 6.5 g

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