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Oriental Flank Steak |
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Serves: 8
Print this Recipe
2 tablespoons sesame oil, dark
3 cloves garlic, minced
3/4 teaspoon ginger or 2 slices peeled fresh ginger root, minced
1/2 cup soy sauce, low-sodium or 1/4 cup regular soy sauce and 1/4 cup water
1/2 cup sherry, cream
4 green onions, chopped
2 beef flank steaks (approximately 1 1/4 pounds each)
I serve this with Chinese Vegetables (see index for recipe) and Korean rice, and it's one of our favorite meals.
The night before serving, combine first 6 ingredients and pour over steaks in a shallow pan. Turn once or twice. The next day, broil steaks 6-7 minutes per side. (I use an indoor BBQ-type broiler.) Meanwhile, heat the marinade for 10-15 minutes. Slice the steaks thin across the grain diagonally (á la London Broil) and pour the marinade over to serve.
Food exchanges per 4-ounce serving: 4 lean MEAT, ½ FAT
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