Meal Kit

Hoisin Marinated Flank Steak

With Napa Cabbage Salad and Sesame Oil Vinaigrette

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Flank steak is a cut of beef that has grown popular over the years. It is a versatile cut, served best when sautéed, broiled or braised. Hoisin is a sweet and salty marinade most commonly used in Chinese cuisine. Our Hoisin flank steak is paired with napa cabbage, or Chinese cabbage, salad to continue the cultural theme and provide a light, fresh side. We topped things off with a sesame dressing.

In Your Box (serves 2)

  • 100 oz. Cilantro Sprigs
  • 1 English Cucumber
  • 2 Lime
  • 1 Red Onion
  • 2⅖ oz. Radishes
  • Info
    1 fl. oz. Toasted Sesame Oil
  • Info
    1 Tbsp. Sesame Seeds
  • 8 Flank Steak
  • 1 Napa Cabbage
  • Info
    4 Hoisin Glaze

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Marinate the Flank Steak

    Place the flank steak on a baking sheet or large platter. Salt and pepper each side of the steak to taste. Spoon on or brush the steak with the hoisin marinade on each side. Reserve 2 tbsp. of hoisin sauce for garnish. Let sit for 10 minutes to let the flavors incorporate.

  2. 2

    Prep the Vegetables

    Slice the radish and cucumber into thin circular pieces. Peel the red onion and cut in half. Slice the halves into thin julienne strips (matchsticks). Cut the root end off of the cabbage. Slice the cabbage into ¼ inch strips. Cut the lime in half.

  3. 3

    Make the Dressing

    Place the sesame oil, sesame seeds, and the juice of two limes in a large mixing bowl. Whisk together until ingredients are incorporated. Add salt and pepper to taste. Place the cabbage, radish, onion, and cucumber in the mixing bowl then incorporate. Reserve for plating.

  4. 4

    Prepare the Steak

    Heat a large sauté pan over medium to high heat. Cook steak on each side for 4-5 minutes or until it is beginning to brown and the steak becomes firm. When the steak is done cooking, let cool for 5 minutes before slicing. Slice the steak into thin strips.

  5. 5

    Plate the Dish

    Place the salad mixture in the middle of the plate. Fan the steak against the side of the salad. Garnish the plate with remaining hoisin sauce and fresh cilantro leaves.

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