Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

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

Scott Phillips

Servings: eight to ten as an hors d’oeuvre.

Pass these colorful little spirals as an hors d’oeuvre, or serve them over greens lightly coated in a sesame-ginger dressing as a first course salad.

Ingredients

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

Nutritional Information

      Nutritional Sample Size based on ten servings
      Calories (kcal) : 120
      Fat Calories (kcal): 50
      Fat (g): 5
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 20
      Sodium (mg): 440
      Carbohydrates (g): 9
      Fiber (g): 1
      Protein (g): 9

Preparation

  • 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 slices of beef. Season the beef with 1/2 tsp. salt. Mix the hoisin sauce with the chili sauce and then brush on both sides of the beef. Sprinkle the carrots, red bell pepper, and scallions with 1/4 tsp. salt. Arrange the scallions and peppers in an alternating pattern down the length of each strip of beef. Sprinkle the carrots over the scallions and peppers. Roll the pieces of beef lengthwise into tight spirals and set them, seam side down, on a heavy baking sheet lined with aluminum foil. Brush the tops with some of the remaining hoisin sauce (you may not need all the sauce).
  • Broil the beef until it starts to brown (but doesn’t burn) and is firm to the touch, 4 to 6 min. Turn off the broiler but let the beef sit in the oven for another 3 min. so the inside cooks through but is still slightly pink; you can check by slicing into one of the thicker rolls. To serve, insert two or three toothpicks evenly down the length of each roll. Slice between the toothpicks to get bite-size pieces.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks