Hoisin-Glazed Flank Steak Spirals with Carrot, Red Pepper & Scallions

Hoisin-Glazed Flank Steak Spirals with Carrot, Red Pepper & Scallions
Photo by Scott Phillips

Ingredients

  • 2 medium carrots, shredded and squeezed dry in a paper towel
  • 1 lb. flank steak
  • ½ cup hoisin sauce
  • Kosher salt
  • 1 red bell pepper, cored, seeded, and cut in thin 2-inch long strips
  • 2 tsp. Asian chile sauce (like Sriracha) or Tabasco sauce
  • 1 bunch scallions (dark green parts only), halved lengthwise if thick and cut in 2-inch lengths

Set an oven rack about 6 inches away from the element and heat the broiler to high. Cut the flank steak crosswise (against the grain) at a very sharp angle (about 30 degrees) to form thin slices of beef between 1/8 and 1/4 inch thick and about 2-1/2 inches wide; you should have about 12 long sli...

View full recipe at Fine Cooking

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