Hot Flank Steak Salad With Chinese Black Bean Dressing

By Sunset
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1 flank steak (1 1/2 to 1 3/4 lbs.)

5 tablespoons soy sauce, divided

1 tablespoon vegetable oil

1 cup reduced-sodium chicken broth

1/4 cup rinsed and drained salted fermented black beans (see Notes)

3 tablespoons dry sherry

3 tablespoons minced fresh ginger

6 tablespoons rice vinegar

2 tablespoons cornstarch blended smoothly with 2 tbsp. water

1 1/2 tablespoons light brown sugar

1/2 cup salted peanuts

About 15 large leaves romaine lettuce

3/4 cup finely diced red bell pepper

1/2 cup thinly sliced green onions, including tops

1/2 cup cilantro leaves

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