Asian BBQ Maui Style Beef recipe

 Asian BBQ Maui Style Beef

This recipe captures that irresistible sweet, savory, and slightly charred flavor found in popular Hawaiian BBQ spots. Thinly sliced beef marinated and grilled to perfection, it's often served with rice and macaroni salad for a classic plate lunch experience.

Yields: 4 servings
Prep time: 15 minutes
Marinating time: At least 4 hours, preferably overnight
Cook time: 6-15 minutes (depending on cut and method)

Ingredients:

• 1.5 - 2 lbs Beef (Flank Steak, Skirt Steak, OR Thinly sliced Beef Short Ribs - Flanken cut, about 1/4-inch thick)
• 1 cup Low Sodium Soy Sauce (Shoyu)
• 1/2 cup Packed Brown Sugar
• 1/2 cup Water (or Pineapple Juice for extra flavor and tenderness)
• 1/4 cup Mirin (Sweet Japanese Rice Wine) - Optional, adds depth
• 2 tablespoons Toasted Sesame Oil
• 1 tablespoon Rice Vinegar
• 4-5 cloves Garlic, minced (about 1.5 tablespoons)
• 1 tablespoon Fresh Ginger, grated (about a 1-inch piece)
• 3-4 Green Onions, thinly sliced (whites and greens separated)
• 1/2 teaspoon Black Pepper
• Pinch of Red Pepper Flakes (Optional, for a little heat)
• Toasted Sesame Seeds and extra sliced Green Onions for garnish

Equipment:

• Grill (charcoal or gas preferred), Grill Pan, or Broiler
• Large bowl or large zip-top bag for marinating
• Whisk
• Tongs

Instructions:

Prepare the Beef:

• If using Flank or Skirt Steak: Pat dry. Lightly score the steak in a diamond pattern (about 1/8 inch deep) on both sides to help the marinade penetrate.
• If using Short Ribs: Ensure they are cut thinly across the bones (Flanken style).
1. Make the Marinade:
• In a large bowl, whisk together soy sauce, brown sugar, water (or pineapple juice), mirin (if using), sesame oil, rice vinegar, minced garlic, grated ginger, the white parts of the green onions, black pepper, and optional red pepper flakes until sugar dissolves.
2. Marinate the Beef:
• Place beef in the marinade (in the bowl or a zip-top bag). Ensure it's fully coated.
• Refrigerate for at least 4 hours, or ideally overnight (8-24 hours).

4. Prepare for Cooking:
• Remove beef from the fridge 30 minutes before cooking.
• Remove beef from marinade, letting excess drip off. Discard the used marinade.
5. Cook the Beef (Grilling Recommended):
• Preheat your grill to medium-high heat. Clean and oil the grates.
• Flank/Skirt Steak: Grill approx. 3-6 minutes per side for medium-rare.
• Short Ribs: Grill approx. 2-4 minutes per side until charred and cooked.
• (Alternatively, use a hot grill pan or broiler, following similar timings and watching closely).

6. Rest the Beef:
• Transfer cooked beef to a cutting board. Tent loosely with foil. Let rest for 5-10 minutes (less time needed for thin short ribs).
7. Slice and Serve:
• Flank/Skirt Steak: Slice thinly against the grain.
• Arrange beef on a platter or plates. Garnish generously with the reserved green parts of the green onions and toasted sesame seeds.