Recipe Categories
| | Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup |
| |
| | Beef, Chicken, Pasta, Pork, Seafood, Vegetarian |
| |
| | Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie |
| |
| | Christmas, Fondue, Holiday, Mexican, Thanksgiving |
|
|
 |
|
|
| Mongolian Flank Steak with Noodle Salad submitted by Mom Johnson |
|
|
Description
Before marinating the steak, score it on one side so the marinade can penetrate more deeply. This is a great "quick" dinner!
|
Directions
Blend hoisin sauce, broth, vinegar, garlic, sesame oil, brown sugar, soy sauce, ginger and chili garlic sauce in a blender or food processor until smooth. Score one side of the flank steak in a diamond pattern, then place in a resealable plastic bag. Pour all but 1/2 cup sauce into bag, turn steak to coat, and marinate at room temperature for at least 20 minutes. (Save remaining sauce to use on the noodle salad.)
Preheat grill to high and brush with oil.
Remove steak from marinade, season with salt and pepper, and grill, covered for 5 minutes. Turn steak over and grill to desired doneness, about 3 minutes more for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
For the Snap Pea Noodle Salad:
Prepare noodles according to package directions, omitting the seasoning packet, if included. Drain; let cool in a large bowl. Combine noodles with peas, onion, carrot, bell pepper, bean sprouts, cilantro and reserved sauce; toss to coat. Sprinkle cashews or peanuts on salad before serving if desired. Makes about 4-6 servings.
Send to a Friend
Printable Version
|
|
|
Ingredients
 1/4 cup Hoisin sauce
1/4 cup low-sodium chicken broth
2 T. each rice vinegar,chopped garlic, and toasted sesame oil
1 T. each brown sugar, low-sodium soy sauce, and chopped fresh ginger
1 tsp. chili garlic sauce
1 1/2 pounds flank steak, trimmed of fat
1/2 tsp. each salt and black pepper
Noodle Salad:
1 pkg. yakisoba noodles (7.7 oz.)
1 cup sugar snap peas, blanched
1/2 cup slivered red onion
1/2 cup shredded carrot
1/2 cup thin strips of red bell pepper
1/2 cup fresh bean sprouts
2 T. fresh cilantro leaves
1/2 cup reserved sauce
Chopped cashews or peanuts for garnish
|
|
|
|
|
