Asian Flank Steak

Asian Flank Steak

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From: Diabetic Living Magazine

This Asian-inspired flank steak gets its flavor from hoisin, soy, dry sherry and ginger. Flank steak really benefits from a good soak in a marinade, so go ahead and start it a day early.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 (1¼ pound) beef flank steak
  • ½ cup beef broth
  • ⅓ cup bottled hoisin sauce
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup sliced green onions
  • 3 tablespoons dry sherry or apple or orange juice
  • 1 teaspoon grated fresh ginger
  • 4 cloves garlic, minced

Preparation

  • Prep

  • Ready In

  1. Trim fat from steak. Place steak in a resealable plastic bag set in a shallow dish. Combine broth, hoisin, soy sauce, onions, sherry, ginger, and garlic; pour over steak. Seal the bag; turn to coat. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
  2. Drain steak, discarding marinade. Grill on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes or to medium doneness (160°F), turning once. To serve, thinly slice steak across the grain.
  • To make ahead: Make the hoisin sauce recipe ahead and start the flank steak marinating a day early. The next night, just grill the meat and dinner is done.

Nutrition information

  • Serving size: 2½ ounces
  • Per serving: 164 calories; 7 g fat(3 g sat); 0 g fiber; 3 g carbohydrates; 21 g protein; 1 mcg folate; 38 mg cholesterol; 1 g sugars; 52 IU vitamin A; 1 mg vitamin C; 12 mg calcium; 2 mg iron; 252 mg sodium; 362 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean protein, 1 fat

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