| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Flank steak |
| 4 | tb | Olive or peanut oil |
| 4 | tb | Soy sauce |
| 4 | tb | Molasses |
| 2 | tb | Worcesteshire |
| 2 | tb | Honey |
| 1 | Onion; coarsely chopped | |
| 4 | cl | Garlic |
| 2 | Fresh jalapeno peppers; coarsely chopped | |
| 2 | bn | Fresh cilantro; coarsely chopped |
| 3 | tb | Peanut oil |
| 20 | Snow pea pods | |
| 1 | Carrot cut thinly on a bias | |
| 1 | Red onion; julienned (one half only) | |
| 1 | Red pepper; julienned (one half only) | |
| 8 | Mushrooms; sliced | |
| 1 | c | Bean sprouts; (one half only) |
| 2 | ts | Sesame oil |
| Salt and freshly ground pepper |
INSTRUCTIONS
MARINADE VEGETABLES Recipe by: Recipe from Robert Helstrom Kuleto's in San Francisco 1. Place all the marinade ingredients in a blender or food processor and bl 2. Prepare a hot grill. Grill the steak to the desired degree of doneness a 3. Heat the peanut oil in a wok or large saute pan over high heat. Add the 4. To serve, slice the flank steak thinly on a bias and arrange on a platte This recipe is taken from the Cuisine for All Seasons Cookbook (page 43) wh Recipe from Robert Helstrom Kuleto's in San Francisco Posted to MC-Recipe Digest by "M. Hicks" <[email protected]> on Feb 7, 1998
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