Posted by: armedbear1746 | January 26, 2010

Asian Flank Steak

Asian Flank Steak

Sweet and spicy Szechwan-style cooking promises a pleasing diversity for your taste buddies.   Preparing and marinating the steak the day before allows you to pop it under the broiler and have it on the table in short order.

Asian Flank Steak
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

1. Trim fat from beef.  Place beef in a plastic bag set in a shallow dish.  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.  Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.

2. Drain beef, discarding the marinade.  Spray the unheated rack of a broiler pan with nonstick coating.  Place beef on the prepared rack.  Broil 4 to 5 inches from the heat to desired doneness, turning once.  Allow 12 to 14 minutes for medium.  (Or, 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.)  To serve, thinly slice beef across the grain.  Makes 6 servings.


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