From Cooking Light April 2009. Enjoy a quick steak dinner infused with fragrant Asian flavor. Spiced wonton chips that bake while the steak rests are an easy accompaniment.
My Private Note
Units: US | Metric
- 3 tablespoons hoisin sauce
- 1 teaspoon bottled ground fresh ginger
- 1/2 teaspoon orange rind, grated
- 1 (1 lb) flank steak, trimmed
- cooking spray
- 2 cups cucumbers, seeded, peeled, and thinly sliced
- 1/4 cup red onion, thinly vertically sliced
- 1/4 cup matchstick-cut carrot
- 1 tablespoon sugar
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- 1/8 teaspoon salt
Spiced wonton chips
- 1Preheat broiler.
- 2Combine 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.
- 3Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad.
- 4Thaw 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.
- 5Serving Size: 3 ounces steak and 1/2 cup salad.
Browse Our Top Steak Recipes
Nutritional Facts for Hoisin Flank Steak With Asian Cucumber Salad
Serving Size: 1 (228 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 310.7
- Calories from Fat 111
- Total Fat 12.3 g
- Saturated Fat 4.3 g
- Cholesterol 78.9 mg
- Sodium 734.5 mg
- Total Carbohydrate 22.1 g
- Dietary Fiber 1.3 g
- Sugars 8.3 g
- Protein 26.7 g
The following items or measurements are not included:
Chinese five spice powder