Asian Beef Salad
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
1/2 tsp Asian chili paste
1/2 tsp sesame oil
8 cup torn red leaf lettuce
2 cup snow peas
1 sweet red pepper, thinly, sliced
1/2 small English cucumber
1 cup beans, sprouts
1 tbsp balsamic vinegar
1/2 tsp granulated sugar
2 tbsp olive oil

Place steak in large shallow dish. 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.

Place lettuce in large salad bowl. In saucepan of boiling water, cook snow peas for 2 minutes or until tender-crisp. Drain and chill under cold running water; drain again and pat dry. Add to salad bowl. Add red pepper.

Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl. Add bean sprouts. Reserving marinade, place flank steak on foil-lined baking sheet. Broil, 6 inches (15 cm) from heat, turning once, for about 10 minutes or until medium-rare. Transfer to cutting board and tent with foil; let stand for 5 minutes.

Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 minutes. Remove from heat. Whisk in vinegar and sugar; gradually whisk in olive oil. Let dressing cool slightly.

Slice meat diagonally across the grain into thin slices; add to salad bowl. Pour dressing over top; toss gently to coat lightly.

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