Ingrédients pour Spicy Chinese Marinade
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- Vegetable Oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1/2 to 1 teaspoon red pepper flakes
- 1.5 lbs pork tenderloin, beef short ribs, pork, or chicken
- 1/2 cup water
- 1 tablespoon butter
- 2 tablespoons chopped green onions
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Comment préparer Spicy Chinese Marinade
- In a heavy-duty freezer bag, whisk together 1/4 cup soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon vegetable oil, 2 minced cloves garlic, 1 tablespoon brown sugar, and 1/2 to 1 teaspoon red pepper flakes (adjust to your spice preference).
- Add 1.5 lbs of your chosen meat (pork tenderloin, beef short ribs, pork, or chicken) to the bag. Seal the bag and ensure the meat is fully coated in the marinade.
- Refrigerate for at least 1 hour, or up to 3 hours, turning the bag occasionally to distribute the marinade evenly.
- Remove the meat from the bag, reserving the marinade. Cook the meat to your desired internal temperature (use a meat thermometer for accuracy). Grill over medium-high heat or bake in a preheated oven at 375°F (190°C). Cooking times vary depending on the cut of meat and desired doneness.
- While the meat is cooking, pour the reserved marinade into a small saucepan.
- Rinse the marinade bag with 1/2 cup of water and add the water to the saucepan.
- Bring the sauce to a simmer over medium-low heat.
- Reduce the heat to low and simmer gently for 5-6 minutes, allowing the flavors to meld.
- Just before the meat is ready to serve, stir in 1 tablespoon of butter into the sauce.
- Heat through until the butter is melted and the sauce is glossy.
- Slice the cooked meat thinly.
- Pour the sauce generously over the sliced meat.
- Garnish with 2 tablespoons of chopped green onions.
- Serve immediately over steamed rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
73g
Fat
45g
Carbs
11g
