Asian Flank Steak1 1/4 pounds beef flank steak
1/2 cup beef broth
1/3 cup hoisin sauce
1/4 cup reduced-sodium soy sauce
3 tablespoons dry sherry
1 teaspoon grated fresh ginger
4 cloves garlic, minced
Nonstick spray coating
1. Trim fat from beef. Place beef in a plastic bag set in a shallow dish. For marinade, in a small bowl stir together beef broth, hoisin sauce, soy sauce, sherry, ginger, and garlic. Pour over beef. Close bag. Marinate in refrigerator for 24 hours, turning bag occasionally.
2. Drain beef, discarding the marinade (or reserve marinade and bring to a boil; serve with steak). Spray the unheated rack of a broiler pan with nonstick coating. Place beef on the prepared rack. Broil 4 to 5 inches from heat to desired doneness, turning once. Allow 10 to 12 minutes for medium. (Or, grill the beef on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. Allow 10 to 12 minutes for medium.) To serve, thinly slice beef across the grain.
Makes 4 servingsBack to Meat