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Steaks with Hoisin Glaze and Rolled Omelets | BLD for Two

Steaks with Hoisin Glaze and Rolled Omelets | BLD for Two


For the Sauce:

  • 3 tablespoons sake or Shaoxing or sherry

  • 2 cloves garlic, grated

  • 1 inch ginger, peeled and chopped

  • ¼ cup hoisin sauce

  • ¼ cup beef brodo or stock

  • 1 tablespoon light soy sauce

  • 1 tablespoon dark soy sauce

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon sesame oil

For the Steaks:

  • 2 strip or sirloin steaks (¾ inch thick, 8 ounces), at room temperature and pat dry

  • Salt and black pepper

  • Non-aerosol cooking spray

  • Toasted sesame seeds, to serve

For the Omelet:

  • 4 eggs

  • Salt and white pepper

  • Non-aerosol cooking spray

  • 1 tablespoon butter

  • 4 scallions, whites and greens separated, very thinly sliced


Serves: 2

For the sauce, place ingredients in small pot or pan, bring to bubble and gently thicken while you cook the steaks.  

For the steaks, heat cast-iron enamel skillet over medium to medium-high heat. Season steaks with salt and pepper, spray pan and add steaks, then cook 6 to 7 minutes, turning once, and sear the edge with thin layer of fat. Spoon sauce over steaks and turn them 1 minute to glaze. Remove from heat. 

For the omelet, whisk up eggs with salt and white pepper.  

Heat nonstick medium skillet over medium heat with cooking spray, melt butter and cook whites of scallions 1 minute. Add eggs and let them settle and brown, then pull eggs back to settle them and cover pan with lid 2 minutes. Roll the browned omelet, slide out and cut in half on a bias. 

Serve steaks topped with sesame seeds with rolled omelet alongside and top with scallion greens.