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Restaurants›L&L Hawaiian Barbecue Charleston, SC›Bbq Beef *** Recipe

Bbq Beef *** Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs BBQ Beef *** Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 2 lbs beef flank steak or sirloin (thinly sliced against the grain); 1 cups soy sauce; 1 cups brown sugar (packed); 0.5 cups ketchup; 0.5 cups pineapple juice (100% juice); 2 tbs rice vinegar; 2 tsp minced garlic; 1 tsp grated fresh ginger; 1 tbs Worcestershire sauce; 1 tsp sesame oil; 0.5 tsp chili flakes; 1 tsp cornstarch (for finishing glaze, optional); 1 tbs water (for cornstarch slurry); 1 tbs vegetable oil (for grill or pan brushing); 2 stalks green onions (sliced, garnish); 1 tsp sesame seeds (optional, garnish); 2 cups short-grain white rice (uncooked); 2.25 cups water; 0.25 tsp salt; 1 tsp butter (optional, to finish rice); 1 cup elbow macaroni (uncooked); 0.5 cups mayonnaise; 1 tbs apple cider vinegar; 1 tsp sugar; 2 tbs finely chopped celery; 2 tbs finely chopped carrot; 1 tbs finely chopped onion or sweet onion; 1 tbs milk (to loosen dressing); 0.5 tsp salt; 0.25 tsp black pepper

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time1h 30m

Serves4

Grilled BBQ beef marinated in our tangy, Hawaii-inspired barbecue sauce. Served with 2 scoops of rice and 1 scoop of macaroni salad

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Ingredients

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BBQ Beef (marinade + beef)

2 lbs beef flank steak or sirloin (thinly sliced against the grain)

1 cups Aged soy sauce

1 cups brown sugar (packed)

1/2 cups Ketchup

1/2 cups pineapple juice (100% juice)

2 tbs Rice vinegar

2 tsp minced garlic

1 tsp grated fresh ginger

1 tbs Original Worcestershire Sauce

1 tsp Toasted sesame oil

1/2 tsp Chili Flakes

1 tsp cornstarch (for finishing glaze, optional)

1 tbs water (for cornstarch slurry)

1 tbs vegetable oil (for grill or pan brushing)

2 stalks green onions (sliced, garnish)

1 tsp sesame seeds (optional, garnish)

Rice

2 cups short-grain white rice (uncooked)

2 1/4 cups water

1/4 tsp Celtic sea salt

1 tsp butter (optional, to finish rice)

Macaroni Salad

1 cup elbow macaroni (uncooked)

1/2 cups Mayonnaise

1 tbs Apple cider vinegar

1 tsp sugar

2 tbs finely chopped celery

2 tbs finely chopped carrot

1 tbs finely chopped onion or sweet onion

1 tbs milk (to loosen dressing)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

BBQ Beef (marinade + grill)

Make the Hawaii-inspired BBQ sauce / marinade

In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, minced garlic, grated ginger, Worcestershire sauce, sesame oil, and chili flakes until sugar dissolves and mixture is uniform. Reserve 1/2 cup of the sauce in a separate container for basting/finishing (do not mix with raw beef).

Place the sliced beef in a resealable bag or shallow dish and pour the remaining marinade over the beef, turning to fully coat. Press out excess air and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for best flavor.

When ready to cook, remove beef from fridge 20 minutes before grilling to come closer to room temperature. Preheat grill to medium-high (450–500°F / 230–260°C). If using a grill pan or cast iron skillet, preheat over medium-high and brush with vegetable oil to prevent sticking.

Shake off excess marinade from beef slices and place steaks or slices on the hot grill. Grill 2–4 minutes per side for medium (depending on thickness) until nicely charred and internal temperature reaches about 135–140°F for medium-rare to medium. Avoid overcrowding; cook in batches if needed.

While beef cooks, heat the reserved 1/2 cup marinade in a small saucepan over medium heat until it simmers. To thicken into a glaze, mix cornstarch with 1 tablespoon water to form a slurry, whisk into simmering sauce, and cook 1–2 minutes until glossy. Brush the glaze over the cooked beef during the last 30–60 seconds on the grill, or toss cooked slices in the glaze off heat.

Transfer beef to a cutting board and let rest for 5 minutes. Slice thinly against the grain (if not already sliced) and garnish with sliced green onions and sesame seeds. Keep warm until plating.

Rice

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Combine rinsed rice, 2 1/4 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a simmer over medium-high heat with the lid off, then reduce heat to low, cover, and cook gently for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let sit, covered, for 10 minutes to finish steaming. Fluff with a fork and stir in 1 teaspoon butter if desired. Portion into two scoops per plate (about 1 cup cooked rice per scoop depending on scooper size).

Macaroni Salad

Bring a pot of salted water to a boil and cook elbow macaroni according to package directions until just tender (al dente). Drain and rinse briefly under cold water to stop cooking and cool the pasta. Drain thoroughly.

In a mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, milk, salt, and black pepper until smooth.

Add the cooled pasta, chopped celery, chopped carrot, and chopped onion to the dressing. Stir until evenly coated. Taste and adjust seasoning with more salt or a splash of vinegar if needed.

Cover and refrigerate at least 30 minutes to let flavors meld. Portion into one scoop per plate (about 3/4 cup to 1 cup depending on scooper) when plating.