Asian Beef Salad with Hoisin Dressing

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 6 Hours

Nutritional Information

Amount per serving
  • Calories: 254
  • Fat: 8.0g
  • Saturated fat: 3.0g
  • Protein: 26.1g
  • Carbohydrate: 19.7g
  • Cholesterol: 45mg
  • Iron: 3.5mg
  • Sodium: 708mg
  • Calories from fat: 28%
  • Fiber: 2.2g
  • Calcium: 84mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Preheat broiler.
  3. 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.
  4. 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.
  5. 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.
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