| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Asian |
Caprial1 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Flank steak, about 2 |
|
|
pounds/ 1 |
|
|
kg |
|
|
Salt and freshly ground |
|
|
black pepper to taste |
| 1 |
T |
Vegetable oil |
| 2 |
|
Cloves garlic, chopped |
| 1 |
|
Onion, minced |
| 1 |
T |
Chopped fresh ginger |
| 1/4 |
c |
Mirin wine or sake |
| 1/4 |
c |
Brown sugar |
| 1/4 |
c |
Hoisin sauce |
| 1/4 |
c |
Rice vinegar |
| 1/4 |
c |
Tomato puree |
|
|
Soy sauce, to taste |
| 1/2 |
t |
Hot pepper flakes |
INSTRUCTIONS
Season the steak with salt and pepper and set aside. To make the
sauce, heat the vegetable oil in a medium saucepan over high
temperature. Add the garlic, onion, and ginger and saute until they
begin to give off their aroma, 2 or 3 minutes. Add the mirin and brown
sugar and cook for 2 to 3 minutes, or until half the liquid has
evaporated. Add the hoisin, vinegar, and tomato puree. Simmer the
mixture on low heat for another 5 minutes, or until it thickens and
coats the back of a spoon. Season with the soy sauce and hot pepper
flakes. Rub the steak with about 2 tablespoons of the barbecue sauce.
Set the steak aside in the refrigerator for 30 minutes. Place the
steak on the prepared grill (barbecue) and baste with the barbecue
sauce while cooking. Cook the steak about 4 minutes on each side for
medium-rare; no longer, or it will get tough. Set the steak aside for
2 minutes before slicing. Then serve on dinner plates accompanied by
little dishes of the remaining barbecue sauce for dipping--and plenty
of napkins! Serves Four. Converted by MC_Buster. Per serving: 664
Calories (kcal); 27g Total Fat; (35% calories from fat); 24g Protein;
85g Carbohydrate; 53mg Cholesterol; 1373mg Sodium Food Exchanges: 0
Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 4 1/2
Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”