Type what you have

Ingredients

• ✓ hoisin sauce
• asparagus
• sesame seed

Instructions

1. 1 Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes.
4. 4 Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.

By yorkc39

Ingredients

• ✓ hoisin sauce
• ground chicken
• red chile pepper
• cilantro
• fish sauce
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground chicken, hoisin sauce, chile pepper, cilantro, fish sauce, and garlic together in a large bowl. Roll into balls using wet hands. Arrange on a rimmed baking sheet.
3. 3 Bake in the preheated oven until golden, 15 to 20 minutes.

By Chris Fincham

Ingredients

• ✓ hoisin sauce
• peanut oil
• pork rib
• tomato sauce
• onion
• shiitake mushroom

Instructions

1. 1 Heat the peanut oil in a large skillet over high heat. Brown the ribs evenly in the hot oil, about 5 minutes; remove from heat.
2. 2 Stir the tomato sauce, dried onion, hoisin sauce, and shiitake mushrooms together in a slow cooker. Add the ribs to the sauce mixture, turning to coat in the sauce.
3. 3 Cook on Low until the ribs are falling-apart tender, 8 to 10 hours.

By megsyintherain

Ingredients

• ✓ hoisin sauce
• tofu
• soy sauce
• chili sauce
• ginger root
• cooking spray

Instructions

1. 1 Cover a plate with two paper towels. Place tofu on top and cover with two more paper towels. Place a heavy plate over the stack and let sit until liquid emerges from tofu, 5 to 30 minutes. Cut tofu into 1/2-inch strips.
2. 2 Combine soy sauce, chili sauce, ginger, and hoisin sauce in a large resealable plastic bag. Add tofu, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
4. 4 Remove tofu from marinade and shake off excess. Arrange on the prepared baking sheet. Discard remaining marinade.
5. 5 Bake in the preheated oven until firm, 30 to 35 minutes, flipping halfway through.

By Kiara Sexton

Ingredients

• ✓ hoisin sauce
• sugar
• soy sauce
• tomato paste
• white wine
• garlic
• hot pepper sauce
• baby back rib

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine hoisin sauce, sugar, soy sauce, tomato paste, white wine, garlic, and hot sauce in large bowl; mix well.
3. 3 Place riblets in a large roasting pan. Bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets; toss to coat. Continue baking until riblets are tender and sauce has thickened, stirring often, about 45 minutes more.

By Food Fighter

Ingredients

• ✓ hoisin sauce
• broccoli
• sesame oil
• soy sauce
• chili oil
• garlic powder
• red pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Toss broccoli, sesame oil, hoisin sauce, soy sauce, chili oil, garlic powder, and crushed red pepper together in a bowl. Make sure broccoli is well coated.
3. 3 Add broccoli to a grilling skillet and cook, turning as needed, until lightly browned and fork-tender, about 15 minutes.

By Chef Mo

Ingredients

• ✓ hoisin sauce
• soy sauce
• olive oil
• lemon juice
• chili garlic sauce
• ginger
• garlic
• salmon fillet

Instructions

1. 1 Whisk together soy sauce, hoisin sauce, olive oil, lemon juice, chili sauce, ginger, and garlic in a 9x13-inch baking dish. Place salmon fillets into the marinade and turn to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Remove and discard the plastic wrap from the salmon. Use a spoon to scoop up the marinade that has collected in the bottom of the baking dish and drizzle it over salmon fillets.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 30 minutes.

By Lisa Arlotti

Ingredients

• ✓ hoisin sauce
• ground beef
• peanut sauce
• lettuce
• cucumber
• carrot
• mint
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
2. 2 Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.

By Christine Simon Michener

Ingredients

• ✓ hoisin sauce
• sherry
• soy sauce
• barbecue sauce
• green onion
• garlic
• ginger root
• flank steak
• skewer

Instructions

1. 1 In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
2. 2 Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
3. 3 Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
4. 4 Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

By Vivian Chu

Ingredients

• ✓ hoisin sauce
• pineapple juice
• honey
• ketchup
• brown sugar
• soy sauce
• garlic
• ginger root

Instructions

1. 1 Combine pineapple juice, honey, ketchup, brown sugar, soy sauce, hoisin sauce, garlic, and ginger in a saucepan over medium heat. Whisk until well blended. Bring to a boil, stirring occasionally. Reduce heat to simmer; cook, stirring occasionally, until thickened, 25 to 30 minutes.

By Francine Lizotte Club Foody

Ingredients

• ✓ hoisin sauce
• brown sugar
• soy sauce
• applesauce
• pork loin
• cornstarch
• peanut oil
• sesame oil
• ginger root
• broccoli

Instructions

1. 1 Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
2. 2 Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
3. 3 Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.

By Jenny G

Ingredients

• ✓ hoisin sauce
• ground beef
• green onion
• sriracha sauce
• sesame oil
• garlic powder
• red pepper flakes
• ginger
• salt
• black pepper

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Mix ground beef, green onion, hoisin sauce, Sriracha sauce, sesame oil, garlic powder, red pepper flakes, ginger, salt, and black pepper together in a bowl until thoroughly combined. Divide meat mixture into quarters; form each portion into a patty.
3. 3 Grill on the preheated grill until meat is browned and no longer pink inside, about 10 minutes per side.

By Occasional Cooker

Ingredients

• ✓ hoisin sauce
• coleslaw mix
• carrot
• shiitake mushroom
• garlic
• soy sauce
• pork loin roast
• flour tortilla
• green onion
• sesame oil

Instructions

1. 1 Place 1/2 of the coleslaw mix and 1/2 of the carrots in a slow cooker. Add mushrooms; toss to combine. Stir in garlic. Add 1/2 cup hoisin sauce and soy sauce and stir to combine. Place pork on top of vegetables. Cover and cook on Low until pork is fork-tender, 4 to 5 hours.
2. 2 Shred pork using 2 forks. Add remaining coleslaw mix, carrots, and 1/4 cup hoisin sauce to the slow cooker; stir to combine.
3. 3 Heat tortillas on a skillet over medium-high heat, about 10 seconds per side. Divide pork mixture among tortillas. Top with green onions and sesame oil.

By CG Joseph

Ingredients

• ✓ hoisin sauce
• soy sauce
• brown sugar
• peanut butter
• ginger root
• garlic
• chile-garlic paste
• cornstarch
• chicken thigh
• cilantro

Instructions

1. 1 Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container; mix well. Stir in cornstarch until incorporated. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of aluminum foil large enough to envelop chicken.
3. 3 Spread chicken evenly over the bottom layer of foil. Top with marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
4. 4 Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Unwrap and sprinkle chicken with cilantro.

By Jacqueline

Ingredients

• ✓ hoisin sauce
• spaghetti
• chicken broth
• white sugar
• soy sauce
• cornstarch
• vegetable oil
• shrimp
• garlic
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
2. 2 Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.
3. 3 Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.

By melodee

Ingredients

• ✓ hoisin sauce
• ramen noodle
• water
• sesame oil
• ginger root
• garlic
• sriracha sauce
• red pepper flakes
• sesame seed
• black sesame seed

Instructions

1. 1 Add water minus 2 tablespoons to a saute pan and bring to a boil over medium-high heat. Cook ramen in the boiling water until softened, about 3 minutes.
2. 2 Keep water at a simmer, using tongs to carefully flip noodles over. Noodles should be soft and come apart fairly easily.
3. 3 Once water has nearly evaporated, add sesame oil, ginger, and garlic. Cook until fragrant, about 1 minute. Add reserved 2 tablespoons water, Sriracha, and hoisin sauce; mix well with noodles. Serve immediately topped with red pepper flakes, toasted sesame seeds, and black sesame seeds.

By thedailygourmet

Ingredients

• ✓ hoisin sauce
• water
• quinoa
• butter
• zucchini
• shiitake mushroom
• garlic
• ginger
• soy sauce
• furikake
• salt

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Meanwhile, butter in a medium saucepan. Add zucchini, mushrooms, garlic, and ginger; cook and stir until tender, 8 to 10 minutes. Stir in 1 tablespoon soy sauce and hoisin sauce.
3. 3 Mix remaining soy sauce into the cooked quinoa; scoop into a serving bowl. Top with the vegetable mixture. Garnish with furikake seasoning and sea salt.

By stacykaryn

Ingredients

• ✓ hoisin sauce
• egg noodle
• grapeseed oil
• garlic
• beef skirt steak
• portobello mushroom
• carrot
• red bell pepper
• snow pea
• oyster sauce
• liquid aminos
• green onion

Instructions

1. 1 Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm.
2. 2 Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot®). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes.
3. 3 Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce.
5. 5 Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.

By thedailygourmet

Ingredients

• ✓ hoisin sauce
• brown sugar
• soy sauce
• honey
• sriracha sauce
• sherry
• food coloring
• garlic
• sesame oil
• five-spice powder
• liquid smoke
• chicken thigh

Instructions

1. 1 Whisk together brown sugar, soy sauce, hoisin sauce, honey, Sriracha sauce, sherry, food coloring, garlic, sesame oil, five-spice powder, and liquid smoke in a bowl; pour into a resealable plastic bag. Add chicken thighs, squeeze out excess air from the bag, and seal. Toss the bag gently to coat chicken with marinade. Chill in the refrigerator to marinate for 24 to 48 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
3. 3 Remove chicken from marinade and place on the rack in the prepared roasting pan.
4. 4 Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
5. 5 Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of thighs should read at least 165 degrees F (74 degrees C).

By Tracy Hamilton

Ingredients

• ✓ hoisin sauce
• cooking spray
• pork rib
• salt
• black pepper
• sugar
• soy sauce
• white wine
• tomato paste
• garlic
• chili-garlic sauce
• five-spice powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a slow cooker insert with cooking spray.
2. 2 Spread pork ribs evenly on a baking sheet; season with salt and pepper.
3. 3 Bake in the preheated oven until lightly browned, about 30 minutes.
4. 4 Meanwhile, whisk together hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder in a medium bowl until well combined.
5. 5 Transfer pork ribs to the prepared slow cooker insert. Cover evenly with hoisin sauce mixture.
6. 6 Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.

By SUNKIST2

Ingredients

• ✓ hoisin sauce
• extra-firm tofu
• water
• beef base
• olive oil cooking spray
• spinach
• grape tomato
• sweet chili sauce
• greek yogurt
• lime juice
• extra-virgin olive oil
• basil
• coconut milk
• jasmine rice

Instructions

1. 1 Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
2. 2 Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
5. 5 Bake in the preheated oven for 40 minutes, flipping halfway through.
6. 6 Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
7. 7 Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
8. 8 Serve tofu and rice with spinach sauce on side for dipping.

By Amergin

Ingredients

• ✓ hoisin sauce
• oyster sauce
• dijon mustard
• ginger
• honey
• soy sauce
• green onion
• pork chop
• cornstarch
• water
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. Spread about 1/4 of the mixture into the bottom of a 9x13-inch baking dish. Arrange the pork chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely.
3. 3 Bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Baste once or twice while baking.
4. 4 Drain the liquid in the baking dish into a saucepan. Turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes.
5. 5 Whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. Set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.

By Denise

Ingredients

• ✓ hoisin sauce
• rotisserie chicken
• coleslaw mix
• carrot
• white sugar
• garlic
• ginger
• basil
• black pepper
• soy sauce
• white vinegar
• green leaf lettuce
• peanut sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Add chicken, coleslaw mix, sugar, garlic, ginger, basil, and pepper to the hot skillet. Pour in hoisin sauce, soy sauce, and vinegar; bring to a simmer. Cook and stir until chicken is hot and liquid has been absorbed, about 10 minutes.
2. 2 To serve, line a platter with lettuce leaves and pour chicken mixture into the center of the platter. Each diner assembles their own wrap by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, and then rolling it into a cylinder.

By gztg44

Ingredients

• ✓ hoisin sauce
• chicken thigh
• salt
• black pepper
• sesame oil
• garlic
• water
• soy sauce
• honey
• cornstarch
• green onion
• sesame seed

Instructions

1. 1 Season chicken thighs with salt and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat sesame oil in the pot. Add chicken thighs and sauté until browned on the first side, 3 to 4 minutes. Add garlic and flip chicken, cooking until the other side is browned and garlic is fragrant, 3 to 4 minutes more. Hit Cancel and transfer chicken to a plate using tongs or a slotted spoon.
3. 3 Pour 4 tablespoons water into the pot and use a wooden spoon to scrape any browned bits from the bottom. Whisk together soy sauce, hoisin sauce, and honey in a small bowl until smooth. Return chicken to the pot and pour sauce over the top.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 6 to 10 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken with tongs or a slotted spoon and set aside.
6. 6 Mix remaining 2 tablespoons water with cornstarch in a small bowl until smooth. Turn on Sauté function and whisk cornstarch slurry into sauce. Simmer until sauce thickens, about 2 minutes. Cancel Sauté function.
7. 7 Return chicken to sauce, sprinkle with green onions and sesame seeds, and toss everything together.

By fabeveryday

Ingredients

• ✓ hoisin sauce
• water
• white rice
• vegetable oil
• ground pork
• green onion
• garlic
• firm tofu
• carrot
• soy sauce
• sesame oil
• hot chile paste
• iceberg lettuce

Instructions

1. 1 In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
2. 2 Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
3. 3 To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

By SMACPRODUCTIONS

Ingredients

• ✓ hoisin sauce
• soy sauce
• ginger root
• rice vinegar
• sriracha sauce
• sesame oil
• garlic
• extra-firm tofu
• grapeseed oil
• onion
• baby bella mushroom
• water chestnut
• bibb lettuce
• boston lettuce
• spring onion
• carrot

Instructions

1. 1 Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
2. 2 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
3. 3 Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
4. 4 Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
5. 5 Serve with lettuce and garnish with green onions and carrots.

By CookingWithShelia

Ingredients

• ✓ hoisin sauce
• soy sauce
• cider vinegar
• brown sugar
• garlic
• salt
• sesame oil
• pork chop
• red bell pepper
• onion
• stir-fry vegetable
• water chestnut
• ginger
• red pepper flake

Instructions

1. 1 Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
2. 2 Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
3. 3 Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.

By vjwatkins

Ingredients

• ✓ hoisin sauce
• ground beef
• soy sauce
• fish sauce
• black pepper
• five-spice powder
• mayonnaise
• sriracha
• sandwich roll
• carrot
• daikon radish
• rice vinegar
• cucumber
• jalapeno pepper
• cilantro

Instructions

1. 1 Gather all your ingredients.
2. 2 Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled.
3. 3 Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
4. 4 Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.
5. 5 Bake rolls in the preheated oven until toasted, 5 to 10 minutes.
6. 6 Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.
7. 7 Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.
8. 8 Preheat a charcoal grill to high heat.
9. 9 Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
10. 10 Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro.
11. 11 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ hoisin sauce
• soy sauce
• oyster sauce
• red wine vinegar
• sesame oil
• garlic powder
• honey
• chile sauce
• black pepper
• flat iron steak
• broccoli
• chow mein noodle
• olive oil
• onion
• garlic

Instructions

1. 1 Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
2. 2 Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
3. 3 Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

By Raquel Teixeira

Ingredients

• ✓ hoisin sauce
• ground beef
• green onion
• water
• ramen noodle
• asian vegetable medley
• soy sauce
• sriracha sauce
• brown sugar
• cilantro
• five-spice powder
• ginger
• green onion
• sesame seed

Instructions

1. 1 Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
2. 2 Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
3. 3 Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
4. 4 Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

By Yoly