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| Home -> [Appetizers, Asian, Chinese, Entrees, Ethnic, Meats] -> [Korean-style flank steak Recipe] |
Korean-style flank steak
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| Artist: |
_ |
Yield: |
18 |
| Categories: |
Appetizers, Asian, Chinese, Entrees, Ethnic, Meats |
Rating: |
0 |
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Ingredients:
| 1
| | 1 ?lb. lean flank steak | | 1/4
| cup | Green onions, finely chopped | | 1/4
| cup | Low-Sodium soy sauce | | 2
| tbsp | Sugar | | 2
| tbsp | Sherry | | 1
| tbsp | Dark sesame oil | | 1
| tbsp | Water | | 1/4
| tsp | Coarsely ground pepper | | 4
| | Cloves garlic, crushed | | | Vegetable cooking spray |
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Procedures:
| 1 | Trim fat from steak. | | 2 | Combine steak and next 8 ingredients in a large, zip-top heavy-duty plastic bag. | | 3 | Seal bag; marinate in refrigerator 8 hours, turning bag occasionally. | | 4 | Remove steak from bag, reserving marinade. | | 5 | Place on a rack coated with cooking spray; place rack in a roasting pan. | | 6 | Brush reserved marinade over steak. | | 7 | Broil 4 inches from heat 7 minutes. | | 8 | Turn steak over; brush with marinade. | | 9 | Broil 7 minutes or until desired degree of doneness; discard remaining marinade. | | 10 | Cut steak diagonally across grain into thin slices. | | 11 | Serve with commercial french rolls and honey mustard. | | 12 | Serving size: 1 ounce steak; cal. | | 13 | 74 (55% from fat), protein 7.2 gr., fat 4.5 gr., carbo. | | 14 | 0.6 gr., chol. | | 15 | 20 mg., sodium 51 mg |
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