Prepare tender flank steak with exotic Asian flavours and add a hit of spice to get this delicious salad.
Directions for: Asian Beef Salad
Ingredients
12 oz flank marinating steak
2 Tbsp fish sauce
2 Tbsp lime, juice
2 Tbsp Hoisin sauce
4 tsp minced ginger, root
1 Tbsp dry sherry
1 clove garlic, minced
tsp Asian chili paste
tsp sesame oil
8 cup torn red leaf lettuce
2 cup snow peas
1 sweet red pepper, thinly, sliced
small English cucumber
1 cup beans, sprouts
1 Tbsp balsamic vinegar
tsp granulated sugar
2 Tbsp olive oil
Directions
1. Place steak in large shallow dish.
2. Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat. Cover and refrigerate for at least 8 hours or for up to 24 hours.
3. Place lettuce in large salad bowl.
4. in saucepan of boiling water, cook snow peas for2 minutes or until tender-crisp.
5. Drain and chill under cold running water; drain again and pat dry.
6. Add to salad bowl. Add red pepper.
7. Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl.
8. Add bean sprouts.
9. Reserving marinade, place flank steak on foil-lined baking sheet.
10. Broil, 6 inches (15 cm) from heat, turning once, for about 10 minutes or until medium-rare.
11. Transfer to cutting board and tent with foil; let stand for 5 minutes.
12. Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 minutes. Remove from heat.
13. Whisk in vinegar and sugar; gradually whisk in olive oil. Let dressing cool slightly.
14. Slice meat diagonally across the grain into thin slices; add to salad bowl.
15. Pour dressing over top; toss gently to coat lightly.
See more: Dinner, Vegetables, Beef, Broil, Picnic, Main, Salad, Chinese