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Chinese Kung Pao Steak Marinade

Name: Chinese Kung Pao Steak Marinade
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 2 tbsp. Hoisin sauce; 1 1/2 tbsp. Sriracha sauce; 1 tsp. Toasted sesame oil; 2 clove Garlic; a handfull Scallion; 1 fl oz. White vinegar

Gluten-Free

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The Chinese Kung-Pao sauce usually is used as a marinade for a stir-fry dish of beef, chicken, or shrimp stripes and vegetables. The flavors are spicy, sweet, and savory. This recipe will teach you how to make the sauce, but we suggest using it as a full-steak marinade. The flavors are deep and not as pungent and rich as the BBQ sauce, but they sure are hot and spicy! This mix will work perfectly for marbled beef slabs (think Ribeye, Strip and Sirloin).

Prep Time 10 minutes

Serves: 1

Difficulty Level: Low

Ingredients for marinade:

Hoisin sauce - 2 tbsp. (alternative: soy)

Sriracha sauce - 1 1/2 tbsp.

Toasted sesame oil - 1 tsp.

Garlic - 2 clove

Scallion - a handfull (minced)

White vinegar - 1 fl oz.

Method of preparing the marinade:

You can use a store-bought Hoisin sauce or refer to the video to make your own.
Mix all the ingredients together until you have an even color. Rub the steaks (if they're frozen, let them thaw completely) and let them sit in the fridge for a maximum of 2 hours.
Cook on a cast-iron skillet to the desired doneness and enjoy!

Chef's Tip:

The quantities in the recipe will be enough for a jar that will last you well over a month, so keep it in the fridge.

Source: Food Beast

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