{"id":421,"date":"2016-11-25T20:49:14","date_gmt":"2016-11-26T03:49:14","guid":{"rendered":"http:\/\/olivereats.ca\/?p=421"},"modified":"2016-11-25T21:44:11","modified_gmt":"2016-11-26T04:44:11","slug":"hoisin-beef-strips","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/25\/hoisin-beef-strips\/","title":{"rendered":"Hoisin Beef Strips"},"content":{"rendered":"<p>(Marinate for at least 8 hours)<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">750 g flank steak<\/li>\n<li class=\"ingredient\">1\/4 cup or more of hoisin sauce<\/li>\n<li class=\"ingredient\">1\/4 cup sherry or rice wine<\/li>\n<li class=\"ingredient\">2 tbsp soy sauce<\/li>\n<li class=\"ingredient\">1 tbsp sesame oil<\/li>\n<li class=\"ingredient\">1 grated Onion chopped OR 1 tsp minced onion<\/li>\n<li class=\"ingredient\">1 tsp grated ginger root<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Slice beef while still slightly frozen into thin strips across the grain.<\/li>\n<li class=\"instruction\">Strips should be suitable for threading on a skewer.<\/li>\n<li class=\"instruction\">Mix all ingredients together in a bowl and marinate at least 8 hours. Overnight is better.<\/li>\n<li class=\"instruction\">When ready to BBQ, thread beef on skewers that have been soaked in water a few minutes.<\/li>\n<li class=\"instruction\">Cook about 10-12 min turning every few minutes.<\/li>\n<li class=\"instruction\">Beef should be lightly seared on the outside. Do not overcook.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Marinate for at least 8 hours)<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[14,10],"tags":[],"class_list":["post-421","post","type-post","status-publish","format-standard","hentry","category-beef","category-entrees"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-6N","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/421"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=421"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/421\/revisions"}],"predecessor-version":[{"id":422,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/421\/revisions\/422"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}