• 2/3 cup soy sauce
  • 1 1/2 lb filet, cubed
  • 8 tbsp rice wine vinegar
  • 12 tsp hoisin sauce
  • 1/3 cup water with 2 tsp corn starch
  • 4 tbsp fresh squeezed blood orange juice
  • 1 tbsp olive oil
  • toasted sesame seeds
  • salt
  • green onion for garnish

First, cube filet, rub with olive oil then salt. In small saucepan combine soy sauce, hoisin, rice wine vinegar, blood orange juice, and sugar. Heat on medium-low until sugar dissolves. In small mixing bowl combine water and corn starch into slurry, then add into sauce pan. Bring to boil, then turn off, continue to stir until smooth.

Then skewer filet cubes and grill on high (between 550-600 degrees) – about 1 1/2 -2 minutes each side for medium-rare, depending on size of your cubes – total cook time 3-4 minutes. Remove from grill. Drizzle cubes with sauce and garnish with green onion and toasted sesame seeds. Enjoy!