Hoisin-Glazed Flank Steak Spirals with Carrot, Red Pepper and Scallions

1 lb flank steak, sliced thin against the grain (best done while meat is partially frozen)

kosher salt

1/2 cup hoisin sauce

2 tsp asian chile sauce (like Sriracha)

2 medium carrots shredded and squeezed dry

1 red bell pepper, seeded and cut into thin 2 inch long strips

1 bunch scallions (dark green parts only) halved lengthwise and cut into 2 inch strips

Position a rack about 6 inches from broiler and heat broiler on high. Season slices beef with kosher salt. Mix hoisin sauce and chile sauce and brush on both sides of beef. Sprinkle veggies with salt. Arrange pepper and scallion down the length of the beef slices. Sprinkle carrots over the scallions and peppers and roll the slices into tight spirals and place seam side down on broiler pan. Brush the tops with reserved hoisin sauce and broil until beef starts to brown and is firm (4-6 minutes), being careful not to burn. Turn off the oven and let spirals stand in oven for another 3 minutes, until cooked through but meat is still pink. To serve, insert toothpicks evenly down the length of the roll and slice between them to make bite-sized pieces