Prepare tender flank steak with exotic Asian flavours and add a hit of spice to get this delicious salad.
ingredients
directions
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.