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