This spicy Asian favorite gets its flavor from hoisin sauce and dark sesame oil. Hoisin sauce is a versatile, sweet-and-spicy condiment that is used in Chinese cooking and dining much the same way Westerners use ketchup. The dark sesame oil imparts a distinctive nutty taste and aroma to the dish. Serve with boil-in-bag jasmine rice and steamed snow peas.
1 (1-pound) flank steak, trimmed and cut into thin slices
Butter-flavored cooking spray
1/3 cup hoisin sauce
2 tablespoons water
2 teaspoons minced peeled fresh ginger
1 teaspoon bottled minced roasted garlic
2 teaspoons dark sesame oil
1/2 teaspoon crushed red pepper
4 green onions
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat steak with cooking spray. Cook steak in pan over medium-high heat 3 minutes or until browned and liquid has almost evaporated, stirring occasionally.
While steak cooks, combine hoisin sauce and next 5 ingredients in a small bowl. Cut onions crosswise into 1-inch pieces. Add sauce mixture and onions to meat in pan; cook 1 to 2 minutes or until sauce is slightly reduced (do not overcook meat). Serve immediately.
YUM! Used skirt steak (that I trimmed as much fat off that I could) because store didn't have any flank steak available. Increased the garlic and red pepper because we like things to have a kick. Served with brown rice and steamed snow peas. Came together super fast. Definitely going to be in the rotation.
Very yummy and spicy. The only thing I didn't do was the roasted garlic, just used regular minced garlic, because that's what I have on hand. I also think it makes 3 servings, because a half cup just isn't enough. Will be making it again real soon.
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