Asian Beef Salad with Hoisin Dressing

Oxmoor House
4 servings


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1/2 cup hoisin sauce
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 pound flank steak, trimmed
Cooking spray
1 (6-ounce) package fresh baby spinach
1 large cucumber, peeled, halved lengthwise, and thinly sliced (about 2 cups)
1 yellow bell pepper, cut into 1/2-inch strips (about 1 1/2 cups)
4 thinly sliced radishes (about 1/2 cup)
1/3 cup thinly sliced red onion


Prep: 12 Minutes
Cook: 10 Minutes
Other: 6 Hours

Combine first 4 ingredients in a small bowl; stir well. Place steak and 1/4 cup hoisin sauce mixture in a large zip-top plastic bag; seal bag, and marinate in refrigerator 6 hours, turning bag occasionally. Cover remaining 1/2 cup hoisin sauce mixture, and refrigerate while steak marinates.

Preheat broiler.

Remove steak from bag; discard marinade. Place steak on a broiler pan coated with cooking spray. Broil 5 minutes on each side or until desired degree of doneness. Let steak stand 5 minutes.

While steak stands, combine spinach and next 4 ingredients in a large bowl. Drizzle with 1/4 cup reserved hoisin sauce mixture; toss gently to coat. Cut steak diagonally across grain into thin slices.

Place 2 1/2 cups salad on each of 4 plates; divide steak evenly among salads. Drizzle 1 tablespoon hoisin sauce mixture over each salad.

Created date

March 2010

Nutritional Information

Calories 254
Fat 8.0 g
Satfat 3.0 g
Protein 26.1 g
Carbohydrate 19.7 g
Cholesterol 45 mg
Iron 3.5 mg
Sodium 708 mg
Caloriesfromfat 28 %
Fiber 2.2 g
Calcium 84 mg