Ingredients:
1 teaspoon dark sesame oil
1 tablespoon soy sauce
3 tablespoons hoisin sauce
1 tablespoon cornstarch
1 lb flank steaks, cut into thin slices
3 tablespoons vegetable oil
1 teaspoon grated lime zest
2 tablespoons lime juice
1/2 teaspoon salt
1 head napa cabbage, thinly sliced ( 8 cups)
2 carrots, coursely grated
4 scallions, thinly sliced
1 jalapenos, seeded and minced
1 cup whole cilantro leaves
Directions:
Stir together sesame oil, soy sauce, 1 tbs.
of the hoisin sauce, and the cornstarch in a large bowl; add steak and stir to coat.
Let stand while you make the salad.
Whisk together remaining hoisin sauce, 1 tbs.
of the vegetable oil, and the lime zest, lime juice, and salt in a large bowl; stir in cabbage, carrots, scallions, jalapeno, and cilantro.
Heat 1 tbs.
of the vegetable oil in a wok or large skillet over medium-high heat; add half the steak and stir-fry 4 minutes; repeat with remaining vegetable oil and steak.
Serve stir-fried steak over cabbage mixture.
Servings: 4
Time preparation: 10 min.
Time total: 18 min.