Hoisin-marinated London broil

Total Time
4 hr 30 min
5 min
10 min
Hoisin sauce is a key ingredient in many Chinese dishes. Here the thick, dark, rich sauce, made from sugar, soybeans, garlic, sesame seeds, chiles, and spices, is the base for a rich marinade flavoring this beef. Be sure to leave enough time to let the meat marinate for at least four hours for maximum flavor. Pat the meat dry to help the beef brown nicely, and then let the high heat of the broiler work its magic, creating a nice crust relatively quickly. Turn on the broiler about 5 minutes before cooking to give your oven time to heat up.


Hoisin sauce

¼ cup(s)


2 large clove(s), minced

Fresh ginger

1 Tbsp, fresh, grated, peeled, or refrigerated ginger paste

Unseasoned rice vinegar

1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked lean trimmed sirloin beef

1 pound(s), boneless steak

Cooking spray

1 spray(s)


  1. Combine hoisin sauce, garlic, ginger, and vinegar in large zip-close plastic bag; add steak. Squeeze out air and seal bag; turn to coat steak. Refrigerate, turning bag occasionally, at least 4 hours or up to overnight.
  2. Spray broiler rack with nonstick spray and preheat broiler.
  3. Remove steak from marinade; discard marinade. Pat steak dry with paper towels and sprinkle with salt and pepper. Place on prepared broiler rack. Broil 5 inches from heat until instant-read thermometer inserted into side of steak registers 145°F, about 5 minutes per side. Transfer to cutting board and let stand 10 minutes. Cut steak across grain into 12 slices.
  4. Per serving: 3 slices steak