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Hoisin Flank Steak with Asian Cucumber Salad

  • 4servings
  • 213calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 tablespoons hoisin sauce

  2. 1 teaspoon bottled ground fresh ginger

  3. 1/2 teaspoon grated orange rind

  4. 1 (1-pound) flank steak, trimmed

  5. Cooking spray

  6. 2 cups thinly sliced seeded peeled cucumber

  7. 1/4 cup thinly vertically sliced red onion

  8. 1/4 cup matchstick-cut carrot

  9. 1 tablespoon sugar

  10. 1 tablespoon chopped fresh cilantro

  11. 2 tablespoons fresh lime juice

  12. 2 teaspoons fish sauce

  13. 1/8 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat broiler.

  2. Combine first 3 ingredients in a small bowl. Brush steak with half of hoisin mixture. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes. Turn steak over; brush with remaining hoisin mixture. Broil 6 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.

  3. Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad.

  4. Spiced wonton chips: Thaw 8 wonton wrappers, if frozen. Cut wrappers in half diagonally; brush tops of wrappers evenly with 2 teaspoons dark sesame oil. Combine 1/4 teaspoon Chinese five-spice powder and 1/8 teaspoon salt in a small bowl. Sprinkle wrappers evenly with five-spice powder mixture. Bake at 450° for 3 minutes or just until crisp.

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