Asian Beef Salad Recipe

• 12 ounce flank marinating steak
• 2 Tbsp. fish sauce
• 2 Tbsp. lime, juice
• 2 Tbsp. Hoisin sauce
• 4 tsp chopped ginger, root
• 1 Tbsp. dry sherry
• 1 clv garlic, chopped
• 1/2 tsp Asian chili paste
• 1/2 tsp sesame oil
• 8 c. torn red leaf lettuce
• 2 c. snow peas
• 1 x sweet red pepper, thinly, sliced
• 1/2 sm English cucumber
• 1 c. beans, sprouts
• 1 Tbsp. balsamic vinegar
• 1/2 tsp granulated sugar
• 2 Tbsp. extra virgin olive oil

1. Place steak in large shallow dish.
2. Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat.
3. Cover and chill for at least 8 hrs or possibly for up to 24 hrs.
4. Place lettuce in large salad bowl.
5. In saucepan of boiling water, cook snow peas for 2 min or possibly till tender-crisp.
6. Drain and refrigerateunder cool running water; drain again and pat dry.
7. Add in to salad bowl.
8. Add in red pepper.
9. Slice cucumber in half lengthwise; slice thinly crosswise and add in to bowl.
10. Add in bean sprouts.
11. Reserving marinade, place flank steak on foil-lined baking sheet.
12. Broil, 6 inches (15 cm) from heat, turning once, for about 10 min or possibly till medium-rare.
13. Transfer to cutting board and tent with foil; let stand for 5 min.
14. Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 min.
15. Remove from heat.
16. Whisk in vinegar and sugar; gradually whisk in extra virgin olive oil.
17. Let dressing cold slightly.
18. Slice meat diagonally across the grain into thin slices; add in to salad bowl.
19. Pour dressing over top; toss gently to coat lightly.

fish sauce, lime, hoisin sauce, ginger, sherry, garlic, asian chili paste, sesame oil, torn red leaf lettuce, snow peas, sweet red pepper, cucumber, beans, balsamic vinegar, sugar, extra virgin olive oil

Taken from cookeatshare.com/recipes/asian-beef-salad-70154 (may not work)