Charcoal-grilled flank steak meets the intense heat of the HOT WOK. The beef is grilled whole for a deep, smoky crust, then sliced thin and finished in a screaming-hot wok with charred onions, Sivri peppers and a rich, glossy sauce.
Serves approx. 4
Ingredients
Flank steak & marinade
- 700–900 g flank steak
- 3 tbsp light soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp neutral oil
- 1 tsp sesame oil
- 2 tsp sweet paprika
- ½ tsp hot paprika
- 3–4 garlic cloves, grated
- 1 tsp fresh ginger, grated
- 1 tsp brown sugar
- ½ tsp black pepper
- 1 tsp rice vinegar
Vegetables
- 2 large yellow onions
- 4–6 Sivri peppers
- 3 garlic cloves, finely chopped
- 1–2 spring onions
- Sesame seeds
Wok sauce
- 3 tbsp light soy sauce
- 1½ tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp rice vinegar
- 1 tsp honey
- 1 tsp sesame oil
- ½ tsp sweet paprika
- ½ tsp freshly cracked black pepper
- 2 tbsp water
For cooking
- Approx. 1½ tbsp neutral high-heat cooking oil
- A small drizzle of sesame oil for finishing
- Chili crisp, optional
Preparation
Combine all the ingredients for the marinade and coat the flank steak thoroughly.
Cover and marinate in the refrigerator for 4–8 hours.
Before grilling, remove the steak from the marinade and pat the surface fairly dry. You want to keep the flavour from the marinade while getting the surface dry enough to develop a serious charred crust.
Cut the onions into thick wedges or strips. Cut the Sivri peppers into pieces approximately 4–5 cm long. Keep them relatively large so they can blister and char while still retaining some bite.
Mix all the ingredients for the wok sauce in a bowl and set aside.
Grill the flank steak
Get your charcoal grill very hot.
Place the whole flank steak directly over the heat and grill until you have a dark, well-charred crust on the outside.
For medium rare, aim for a core temperature of approximately:
52–54°C
Remove the steak slightly before your preferred final doneness, as it will get a very quick finish in the wok later.
Let the steak rest for 8–10 minutes.
Fire up the HOT WOK
Place your wok on the HOT WOK PRO 12 kW burner and let it get extremely hot.
Add approximately 1½ tbsp neutral oil.
Add the onions first and stir-fry over high heat for approximately 1½–2 minutes.
Add the Sivri peppers and continue stir-frying for another 2–3 minutes.
You want the vegetables to develop charred edges while still retaining a little crunch.
Add the chopped garlic during the final 20–30 seconds.
Bring everything together
Slice the rested flank steak very thinly against the grain.
Push the vegetables towards the sides of the wok and add the sliced beef.
Toss everything aggressively over high heat for 30–45 seconds.
Pour in the prepared wok sauce and keep everything moving. With the intense heat of the HOT WOK PRO 12 kW, the sauce will reduce quickly and coat the beef and vegetables.
Toss for another 30–45 seconds, then turn off the burner.
Finish with sliced spring onions, sesame seeds and a small drizzle of sesame oil.
Add chili crisp if you want an extra kick.
Serve immediately.
Live fire for the crust. 12 kW wok heat for the finish.
