This is good served with my Oriental Coleslaw
Also pairs well with Kung Pao Brussels Sprouts
1 lb. flank steak, trimmed
3 Tbls. hoisin sauce
2 Tbls. water
2 Tbls. rice vinegar
1 Tbls. low-sodium soy sauce
2 t. grated peeled fresh ginger
1 t. dark sesame oil
1/4 t. grated nutmeg
1/8 t. crushed red pepper
2 garlic cloves, minced
In a small bowl, combine all ingredients except the flank steak.
Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-lock plastic bag. Add steak to bag, seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag and discard marinade.
Prepare grill to medium-high heat. Place steak on grill rack coated with cooking spray; grill 10 minutes on each side or until desired degree of doneness. Let stand 5 minutes, covered with foil.
Cut steak diagonally across the grain into thin slices.
Serve with reserved 1/4 c. sauce.