Hoisin Flank Steak With Asian Cucumber Salad Recipe

Name: Hoisin Flank Steak With Asian Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Steak; 3 tablespoons hoisin sauce; 1 teaspoon bottled ground fresh ginger; 1/2 teaspoon orange rind, grated; 1 (1 lb) flank steak, trimmed; cooking spray; Salad; 2 cups cucumbers, seeded, peeled, and thinly sliced; 1/4 cup red onion, thinly vertically sliced; 1/4 cup matchstick-cut carrot; 1 tablespoon sugar; 1 tablespoon fresh cilantro, chopped; 2 tablespoons fresh lime juice; 2 teaspoons fish sauce; 1/8 teaspoon salt; Spiced wonton chips; 8 wonton wrappers; 2 teaspoons dark sesame oil; 1/4 teaspoon Chinese five spice powder; 1/8 teaspoon salt

Servings: persons

Steak
3 tablespoons hoisin sauce
1 teaspoon bottled ground fresh ginger
1/2 teaspoon orange rind, grated
1 (1 lb) flank steak, trimmed
cooking spray
Salad
2 cups cucumbers, seeded, peeled, and thinly sliced
1/4 cup red onion, thinly vertically sliced
1/4 cup matchstick-cut carrot
1 tablespoon sugar
1 tablespoon fresh cilantro, chopped
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1/8 teaspoon salt
Spiced wonton chips
8 wonton wrappers
2 teaspoons dark sesame oil
1/4 teaspoon Chinese five spice powder
1/8 teaspoon salt

1
Preheat broiler.
2
Combine first 3 ingredients in a small bowl. Brush steak with half of hoisin mixture. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes. Turn steak over; brush with remaining hoisin mixture. Broil 6 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
3
Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad.
4
Thaw 8 wonton wrappers, if frozen. Cut wrappers in half diagonally; brush tops of wrappers evenly with 2 teaspoons dark sesame oil. Combine 1/4 teaspoon Chinese five-spice powder and 1/8 teaspoon salt in a small bowl. Sprinkle wrappers evenly with five-spice powder mixture. Bake at 450u00b0 for 3 minutes or just until crisp.
5
Serving Size: 3 ounces steak and 1/2 cup salad.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Steak, 3 tablespoons hoisin sauce, 1 teaspoon bottled ground fresh ginger, 1/2 teaspoon orange rind, grated, and more.

Yes, Hoisin Flank Steak With Asian Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hoisin Flank Steak With Asian Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions