1/4 cup hoisin sauce

grated zest of 1 orange

1/4 cup fresh orange juice

1 tbs. shredded fresh ginger (use large holes on a box grater)

2 tsp. dark asian sesame oil

1/4 tsp. crushedhot red pepper flakes

1 1/2 pounds flake steak

1 tbs. vegetable oil

1 tbs. shredded fresh ginger (use the large holes on a box grater)

1 garlic clove, minced

one 12-ounce package broccoli slaw

To make the sauce, whisk the hoisin, orange zest and juice, ginger, sesame oil, and red pepper in a small bowl to combine.

Place the steak in a zippered plastic bag and add 1/3 cup of sauce.  Close the bag and toss the steak in the sauce to coat.  Cover and reserve the remaining sauce.  Refrigerate the marinating steak and reserved sauce for at least 20 minutes or up to 10 hours.

Oil the broiler rack.  Position it about 4 inches from the heat source and preheat the broiler.

Remove the steak from the marinade.  Broil the steak, turning once, until the steak is medium-rare, about 3 minutes on each side.  Transfer to a carving board.  Tent with aluminum foil and let stand for 3 to 5 minutes before carving.

Meanwhile, heat the vegetable oil in a large skillet over high heat.  Add the ginger and garlic, and stir until they give off their fragrance, about 15 seconds.  Add the broccoli slaw and stir-fry until heatd through, about 3 minutes.  Add the reserve sauce and mix well.  Remove from the heat.

Holding a sharp knife at a 45-degree angle and cutting across the grain, thinly slice the steak.  Heap the vegetables on a platter and top with the sliced steak.