| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Flank steak |
| 1 |
|
Clove garlic |
| 1 |
|
Onion; peeled and minced |
| 1 1/2 |
tb |
Fresh ginger root; peeled and minced |
| 1/4 |
c |
Soy sauce; plus |
| 1 |
tb |
Soy sauce |
| 1/4 |
c |
Honey; plus |
| 1 |
tb |
Honey |
| 3/4 |
ts |
Hot pepper sauce |
| 2 |
tb |
Sesame oil |
| 1/4 |
c |
Peanut or canola oil |
INSTRUCTIONS
MARINADE
1. emulsify ingredients in blender or food processor. Put the beef and the
marinade in plastic bag(s), turning occaisionally, 8 - 24 hours. Remove the
meat from the marinade and pat it dry.
2. Grill the meat 4 minutes on each side for medium rare. Let the steak sit
for 5 minutes before sliceing intop 1/4 inch strips across the grain.
Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@interlog.com> on
Oct 24, 1998, converted by MM_Buster v2.0l.
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