Nutrition per serving may change if servings are adjusted.
1 (1¼ pound) beef flank steak
½ cup beef broth
⅓ cup bottled hoisin sauce
¼ cup reduced-sodium soy sauce
¼ cup sliced green onions
3 tablespoons dry sherry or apple or orange juice
1 teaspoon grated fresh ginger
4 cloves garlic, minced
Trim fat from steak. Place steak in a resealable plastic bag set in a shallow dish. Combine broth, hoisin, soy sauce, onions, sherry, ginger, and garlic; pour over steak. Seal the bag; turn to coat. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Drain steak, discarding marinade. Grill on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes or to medium doneness (160°F), turning once. To serve, thinly slice steak across the grain.
To make ahead: Make the hoisin sauce recipe ahead and start the flank steak marinating a day early. The next night, just grill the meat and dinner is done.