Ingredients

Beef & Marinade

• 1 lb flank steak or sirloin, thinly sliced against the grain

• 2 tbsp light soy sauce

• 1 tbsp Shaoxing cooking wine

• 1 tbsp hoisin sauce

• 1 tsp sugar

• 1 tsp cornstarch

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tsp Sichuan peppercorns, crushed

• 1 tbsp chili oil

Garnish & Finishing

• 3 scallions, sliced

• 1 tsp toasted sesame seeds

• 1 tsp Chinese black vinegar

• Optional: extra chili oil for drizzle

Instructions

1. Prepare the Marinade

In a mixing bowl, combine:

• Soy sauce

• Shaoxing wine

• Hoisin sauce

• Sugar

• Cornstarch

• Garlic

• Ginger

• Crushed Sichuan peppercorns

• Chili oil

Add the sliced beef and mix thoroughly. Allow it to marinate for 20–30 minutes.

2. Preheat the Platinum Grill Pan

Place the Platinum Grill Pan over medium heat.
Because of the cookware’s heat retention, allow the pan to preheat for 2–3 minutes until evenly heated.

Lightly brush the grill surface with a small amount of oil.

3. Grill the Beef

Lay the marinated beef slices across the grill ridges in a single layer.

Cook for:

• 2–3 minutes per side

The beef should develop distinct grill marks and slightly crisp edges while remaining tender.

Avoid overcrowding the pan; cook in batches if necessary.

4. Finish the Dish

Transfer the grilled beef to a serving plate.

Drizzle with Chinese black vinegar and garnish with:

• Fresh scallions

• Toasted sesame seeds

• Optional chili oil drizzle