Ingredients

Main Dish

• 3/4 lb flank steak
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp hoisin sauce
• 4 tsp ginger , fresh, minced
• 1 tbsp sherry
• 1 garlic cloves , minced
• 1/2 tsp chili paste
• 1/2 tsp sesame oil
• 8 cups leaf lettuce , torn, red-tipped
• 2 cups snow peas
• 1 red bell pepper
• 1/2 english cucumber
• 1 cup bean sprouts
• 1 tbsp balsamic vinegar
• 1/2 tsp sugar , granulated
• 2 tbsp olive oil

Instructions

Instructions

1. Place steak in a large shallow dish. Wish together the fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil. Pour over meat, turning to coat well. Cover and refrigerate for at least 8 hours. Let stand at room temperature for 30 minutes.
2. Place lettuce in large salad bowl. In small sauce pan of boiling water, cook snow peas for 2 minutes or until tender crisp. Drain and refresh under old water. Drain again, pat dry and add to the salad.
3. Slice vegetables and add to the salad bowl.
4. reserving marinade, place steak onto greased grill over medium-high heat, cooking, turning once, for about 10 minutes or until medium well. Transfer to cutting board and tent with foil. Let stand for 5 minutes.
5. Meanwhile, in small saucepan, bring marinade to boil. Remove from heat. Whisk in vinegar and sugar; gradually whisk in olive oil. Let cool slightly.
6. Slice meat diagonally across the grain into thin slices: add to salad bowl. Pour dressing over the top; toss until lightly coated.