Hoisin-Glazed Steak with Sesame Vegetables

Hoisin-Glazed Steak with Sesame Vegetables Recipe
Photo: Marcus Nilsson; Styling: Tiziana Agnello
Serve with Soba Noodle Salad. A splash of fish sauce adds a rich, savory flavor to the glaze, but it's OK to omit it if you don't have it on hand.


Serves 4 (serving size: 3 ounces steak and 1/3 cup vegetables)
Total time: 36 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 36 Minutes
Total: 36 Minutes

Nutritional Information

Calories 220
Fat 10.2 g
Satfat 3.4 g
Monofat 4.8 g
Polyfat 0.9 g
Protein 23.3 g
Carbohydrate 7.3 g
Fiber 0.6 g
Cholesterol 65 mg
Iron 1.7 mg
Sodium 466 mg
Calcium 26 mg


1 teaspoon rice vinegar
1 teaspoon dark sesame oil
1 teaspoon lower-sodium soy sauce
1 cup English cucumber, halved lengthwise and diagonally sliced
1 cup sliced radishes, halved
1/4 cup torn fresh cilantro leaves
1/8 teaspoon salt
3 tablespoons hoisin sauce
1 teaspoon minced garlic
1 teaspoon grated peeled fresh ginger
1 teaspoon fish sauce
1/4 teaspoon crushed red pepper
1 (1-pound) flank steak, trimmed
Cooking spray


1. Preheat grill to high heat.

2. Combine vinegar, sesame oil, and soy sauce in a medium bowl; add cucumber and radishes. Sprinkle with cilantro and salt; toss gently to coat.

3. Combine hoisin and next 4 ingredients (through red pepper) in a small bowl. Brush half of hoisin mixture over steak. Place steak on a grill rack coated with cooking spray; grill 5 minutes. Turn steak over, and brush with remaining hoisin mixture; grill 5 minutes or until desired degree of doneness. Let stand 5 minutes. Cut steak across the grain into thin slices; serve with vegetables.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Robin Bashinsky,

Cooking Light

April 2013
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