Hoisin Beef With Asian Slaw
|Hoisin sauce||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Grated peeled ginger||2 Teaspoon|
|Seasoned rice vinegar||8 Teaspoon (2 Tablespoons Plus 1 Teaspoon)|
|Filet mignon||12 Ounce, about 1 1/4 inches thick, trimmed (Four 3 Ounce Each Pieces)|
|Asian fish sauce||1 Tablespoon (Nam Pla)|
|Napa cabbage head||1⁄2 Medium, shredded|
|Carrot||1 , shredded|
|Red bell pepper||1⁄2 Small, seeded and thinly sliced|
|Scallions||2 , chopped|
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.