Created by Chef Dale MacKay
In a large bowl, whisk together hoisin sauce, orange juice, orange zest, two tablespoons of sesame oil, apple cider vinegar, pepper and garlic. Place beef in a plastic bag and pour marinade over top. Squeeze all air out of the plastic bag to seal in flavour. Marinate overnight or for 10 to 12 hours.
Preheat grill to high heat. Grill beef for four minutes on both sides or until grilled to desired doneness – with internal temperatures ranging from medium rare (145°F/63°C) to well done (170°F/77°C). Allow to rest for at least 10 minutes on a wire rack before slicing.
In a large bowl, mix remaining two tablespoons of sesame oil, vegetable oil, rice wine vinegar, cilantro, sesame seeds and salt.
Place plancha – or cast-iron pan – on grill at high heat and add suey choy. Grill for one minute on each side until slightly browned. Add leaves to the dressing and lightly toss to coat. Place suey choy on each plate and add sliced steak.
View the "Find Your Summer" Grilling Solutions Guide