Hoisin Beef With Asian Slaw Recipe
Ingredients
| 3 tablespoons hoisin sauce | ||
| Garlic | 2 Clove (5gm), minced | |
| Grated ginger | 2 Teaspoon, peeled | |
| 2 tablespoons + 1 teaspoon seasoned rice vinegar | ||
| 4 (3-ounce) filets mignons, about 1 1/4 inches thick, trimmed | ||
| Asian fish sauce | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Napa cabbage head | 1/2 Medium, shredded | |
| Carrot | 1 , shredded | |
| 1/2 small red bell pepper, seeded and thinly sliced | ||
| Scallions | 2 , chopped | |
Directions
1. Combine the hoisin sauce, garlic, ginger, and the 1 teaspoon vinegar in a zip-close plastic bag; add the filets. Squeeze out the air and seal the bag; turn to coat the filets. Refrigerate, turning the bag occasionally, at least 2 hours or overnight.
2. Spray the broiler rack with nonstick spray and preheat the broiler.
3. Meanwhile, to make the slaw, combine the 2 tablespoons vinegar, the fish sauce, and sugar in a small bowl. Combine the cabbage, carrot, bell pepper, and scallions in a large bowl. Add the fish sauce mixture; toss to coat.
4. Remove the filets from the marinade; discard the marinade. Pat the filets dry with paper towels and place on the broiler rack. Broil the filets 5 inches from the heat until an instant-read thermometer inserted in the center of each filet registers 145°F for medium, about 4 minutes on each side.
2. Spray the broiler rack with nonstick spray and preheat the broiler.
3. Meanwhile, to make the slaw, combine the 2 tablespoons vinegar, the fish sauce, and sugar in a small bowl. Combine the cabbage, carrot, bell pepper, and scallions in a large bowl. Add the fish sauce mixture; toss to coat.
4. Remove the filets from the marinade; discard the marinade. Pat the filets dry with paper towels and place on the broiler rack. Broil the filets 5 inches from the heat until an instant-read thermometer inserted in the center of each filet registers 145°F for medium, about 4 minutes on each side.
Chef
