This was my second time making this and it's a quick, tasty weeknight meal. Both times I made it with the suggested jasmine rice and steamed snow peas in which I also threw in some sliced carrots.
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.
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- Calories: 240
- Calories from fat: 37%
- Fat: 10g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 2.6g
- Protein: 25.5g
- Carbohydrate: 11.1g
- Fiber: 1.1g
- Cholesterol: 38mg
- Iron: 2.2mg
- Sodium: 410mg
- Calcium: 45mg
- 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
- 1. 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.
- 2. 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.
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