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Hoisin Beef With Asian Slaw

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  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)
  Sugar 1 Tablespoon
  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.

Recipe Summary

Main Dish

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Hoisin Beef With Asian Slaw Recipe