| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Dishes |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef Flank Steak; 1 inch thick |
| 1/2 |
c |
Dry White Wine Or Beef Broth |
| 1/4 |
c |
Soy Sauce |
| 1/4 |
c |
Water |
| 1 |
tb |
Molasses |
| 1/2 |
ts |
Five-Spice Powder |
| 2 |
|
Cloves Garlic; Finely Chopped |
INSTRUCTIONS
Cut both sides of beef steak in diamond pattern 1/8 inch deep. Place beef
in a shallow baking dish. Mix remaining ingredients; pour over beef.
To Store: Cover tightly and refrigerate at least 6 hours but no longer than
24 hours, turning beef occasionally.
Broiler: About 15 minutes before serving, set oven control to broil. Remove
beef from marinade; discard marinade. Place beef on rack in broiler pan.
Broil with top 2-3 inches from heat about 5 minutes or until brown; turn.
Broil about 5 minutes longer for medium (160 degrees). Cut beef across
grain at slanted angle into thin slices.
Serving Ideas : sauteed onions & mushrooms and steamed asparagus
Recipe by: Betty Crocker's Do-Ahead Cookbook, 1994, pg. 38
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Feb
08, 1998
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