| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Home2 | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Red wine |
| 1 | T | Sugar |
| 1 1/2 | t | Black pepper |
| 1 | t | Fennel seeds |
| 1 | lb | Flank steak – slice 1/4" |
| strips | ||
| 3 | t | Olive oil |
| 2 | Scallions – cut | |
| 12 | Radishes – slice 1/4" pieces | |
| 3/4 | c | Chicken stock |
| 2 | T | Soy sauce |
| 1 | T | Arrowroot or cornstarch |
INSTRUCTIONS
Directions: In a mixing bowl, whisk together the wine, sugar, black pepper and fennel seeds. Add the steak strips and toss to combine. Allow to marinate for 2 hours or overnight in refrigerator. In a large saut pan, heat the oil until very hot. Strain the meat from the marinade (save marinade) and add the meat to the pan. Saut to brown on all sides. Add the scallions and radishes and saut for 2 minutes. Add the reserve marinade, chicken stock, and soy sauce. Stir to combine and bring to a simmer. Stir in the arrowroot to thicken sauce. Allow to cook for 2 minutes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 280
Calories From Fat: 143
Total Fat: 16.1g
Cholesterol: 5.4mg
Sodium: 1333.1mg
Potassium: 353.8mg
Carbohydrates: 25g
Fiber: 1.8g
Sugar: 16g
Protein: 6.9g