Start to finish : 1 hour (30 minutes active)
Flank steak isn't Chinese in origin , but in honor of the Chinese New Year , but you can pretend by dressing it up with Asian flavors . Start by marinating it in five-spice power , rice vinegar and soy , when the steak is absorbing all those rich flavors , grate a daikon radish ( they resemble giant white carrots , but with a mild peppery bite ) toss in grated fresh ginger , scallions and red bell pepper for a simple slaw .
1/2 teaspoon ground black pepper
1 teaspoon , five-spice powder
1/2 teaspoon red pepper flakes
4-1/2 tablespoons rice vinegar , divided
2 tablespoons low-sodium soy sauce
1 pound flank steak
1 cup shredded daikon radish , patted dry with paper towels
1 red bell pepper , cored and sliced into thin matchsticks
1-1/2 teaspoons grated fresh ginger
** Pinch of salt**
4 scallions , thinly sliced
1 tablespoons canola or vegetable oil
1 . In a large zip-close plastic bag , mix together the black pepper , five-spice powder , red pepper flakes , 3 tablespoons of the vinegar and soy sauce , Add the flank steak , seal the bag , then turn to coat evenly . Refrigerate for at least 30 minutes or up to 2 hours .
2 . Meanwhile , in a small bowl , stir together the daikon radish , bell pepper , ginger , salt , the remaining 1-1/2 tablespoons of vinegar and the scallions . Set aside .
3 . When you are ready to cook the steak , in a large skillet cover over medium-high , heat the oil . Add the steak and sear for 4 minutes on each side or until desired doneness . Allow the steak to rest on a cutting board for 8 to 10 minutes . Slice the steak thinly across the grain , then serve with the slaw .
If you want to keep this dish lean , serve it over brown rice . But if you are willing to embrace carbs , try it slapped on a bun .