Prep 7 mins
Cook 7 mins
From the Jan/Feb 2008 issue of Health magazine. I doubled the sauce and have posted the recipe that way. I also used jarred minced ginger and garlic even though the original recipe called for fresh. The recipe calls for beef tenderloin steaks (filet mignon) but DH and I agree that probably any type of beef could be used.
- 4 tablespoons hoisin sauce
- 1 teaspoon onion flakes, dried
- 1 teaspoon ginger, minced
- 1⁄4 teaspoon red pepper, crushed
- 2 garlic cloves, minced
- 4 beef tenderloin steaks, trimmed, 4 ounces each and about 3/4 inches thick
- 1⁄4 teaspoon salt
- cooking spray
- Combine first 5 ingredients (through garlic) in a small bowl.
- Sprinkle steaks with salt.
- Heat large skillet coated with cooking spray over medium-high heat.
- Add steaks and cook for 3 minutes on each side or until desired degree of doneness.
- Remove steaks from pan.
- Pour hoisin mixture into pan and return steaks to pan.
- Cook an additional 10 seconds, tossing well to coat.
- Serve with white rice.