Asian Flank Steak

By Jeanette Terry

Asian Flank Steak
Ingredients
  • 1 1/4 pounds beef flank steak

  • 1/2 cup beef broth

  • 1/3 cup hoisin sauce

  • 1/4 cup reduced-sodium soy sauce

  • 1/4 cup sliced green onions

  • 3 tablespoons dry sherry or apple, orange or pineapple juice

  • 1 tablespoon sugar

  • 1 tablespoon grated fresh ginger

  • 4 cloves garlic, minced

  • Nonstick spray coating

Directions
  1. Trim fat from beef. Place beef in a plastic bag set in a shallow dish.

  2. For marinade, in a small bowl stir together beef broth, hoisin sauce, soy sauce, green onions, sherry or juice, sugar, ginger, and garlic. Pour over beef. Close bag.

  3. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.

  4. Drain beef, discarding the marinade.

  5. Grill the beef on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. Allow 12 to 14 minutes for medium.

  6. To serve, thinly slice beef across the grain.

  7. Makes 6 servings.


Nutritional Facts

Servings
6
Calories
144
Protein(gm)
18
Carbohydrate(gm)
1
Fat total(gm)
7
Cholesterol(mg)
44
Saturated fat(gm)
3
Sodium(mg)
113
Iron(DV %)
2
Diabetic Exchanges
Lean Meat(d.e)
3

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