Recipe by GibbyLou
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.
- 44.37 ml hoisin sauce
- 4.92 ml bottled ground fresh ginger
- 2.46 ml orange rind, grated
- 453.59 g flank steak, trimmed
- cooking spray
- 473.18 ml cucumbers, seeded, peeled, and thinly sliced
- 59.14 ml red onion, thinly vertically sliced
- 59.14 ml matchstick-cut carrot
- 14.79 ml sugar
- 14.79 ml fresh cilantro, chopped
- 29.58 ml fresh lime juice
- 9.85 ml fish sauce
- 0.59 ml salt
Spiced wonton chips
- 8 wonton wrappers
- 9.85 ml dark sesame oil
- 1.23 ml Chinese five spice powder
- 0.59 ml salt
Directions See How It's Made
- Preheat broiler.
- 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.
- Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad.
- 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.
- Serving Size: 3 ounces steak and 1/2 cup salad.