CONTEST-WINNING GRILLED ASIAN FLANK STEAK
This recipe is a tender, lighter variation of the marinated ginger-sake flank steak my mother used to make. It has a wonderful flavor and aroma. - Shawn Solley, Morgantown, West Virginia.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchange
ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD RICE PILAF
This low calorie peppery steak dinner (Cooking light, January 1999) is a delicious meal for the whole family. Prep time includes minimum marinating time.
Provided by ellie_
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Snap off tough ends of asparagus.
- Cook asparagus in boiling water for 2 minutes or until crisp-tender.
- Drain well and chill.
- Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
- Set aside.
- Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
- Marinate in regrigerature 1 hour, turning occasionally.
- Remove asparagus and steak from bag, and discard mixture.
- Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
- Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
- Place steak on a platter, and cover with foil.
- Let stand for 5 minutes.
- Cut steak diagonally across grain into thin slices.
- Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
- Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.
ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD-RICE PILAF
Categories Beef
Number Of Ingredients 13
Steps:
- Preparation Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain well, and chill. Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture. Set aside. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove asparagus and steak from bag, and discard marinade. Place a grill pan over medium-high heat until hot. Add asparagus and steak, and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed. Place steak on a platter, and cover with foil. Let stand for 5 minutes. Cut steak diagonally across grain into thin slices. Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions; toss to coat. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates. Nutritional Information Calories: 362 (39% from fat) Fat: 15.5g (sat 5.9g,mono 6.3g,poly 1.6g) Protein: 28.9g Carbohydrate: 26.7g Fiber: 5.5g Cholesterol: 60mg Iron: 5mg Sodium: 427mg Calcium: 97mg
FLANK STEAK WITH SNAP-PEA AND ASPARAGUS STIR-FRY
When you pair Asian flavors with spring vegetables and steak, you're bound to come out with a terrific dinner -- plus, the rice catches all the tasty sauce and pan juices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season steak with salt and pepper; cook 4 to 6 minutes per side for medium-rare. Transfer to a plate, and tent with foil (reserve skillet).
- Place snap peas, asparagus, garlic, red-pepper flakes, and 1/4 cup water in skillet. Cook, tossing, until vegetables are crisp-tender, 3 to 5 minutes. Add soy sauce and vinegar; toss to combine.
- Slice steak thinly across the grain. Serve steak, vegetables, and rice drizzled with pan juices.
Nutrition Facts : Calories 441 g, Fat 13 g, Fiber 3 g, Protein 31 g
WILD RICE AND WALNUT PILAF
Make and share this Wild Rice and Walnut Pilaf recipe from Food.com.
Provided by dicentra
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently.
- Stir in water, rice, and 1/4 teaspoon salt; bring to a boil.
- Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed.
- Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.
Nutrition Facts : Calories 47.9, Fat 4.5, SaturatedFat 1, Cholesterol 2.5, Sodium 301.9, Carbohydrate 2, Fiber 0.5, Sugar 0.6, Protein 0.8
ASIAN RICE PILAF
We love this Asian rice recipe that's loaded with veggies and a hint of gingery freshness. It's so versatile, and even the picky eaters in our family love it! -Teri Lindquist, Gurnee, IL
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.
Nutrition Facts : Calories 233 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 699mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
GOLDEN RICE PILAF
This is very good. I served it with chicken picatta and roasted asparagus. Great dinner! This recipe comes from Mark Bittman.
Provided by susie cooks
Categories Healthy
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Gently warm the stock with the saffron in a small saucepan while you proceed with the recipe.
- Put butter in a large deep skillet that can later be covered and turn the heat to medium.
- Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent.
- Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, about 3 to 5 minutes. Season with salt and pepper.
- Add the warm stock and stir. Bring to a boil, cook for 1 or 2 minutes, then reduce heat to low and cover.
- Cook for 15 minutes or until most of the liquid is absorbed.
- Turn the heat to the absolute minimum (if you have an electric stove turn off the heat) and let rest another 15 to 20 minutes.
- Stir in parsley and lemon juice.
ASIAN FLANK STEAK
This flank steak comes out so delicious! It is so easy to make and you can put the marinade together, toss in the flank steak and toss in the freezer for an OAMC treat. The recipe comes from the Super Suppers cookbook.
Provided by Lvs2Cook
Categories Steak
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except steak in a large ziploc bag, close, and squish together to combine the the ingredients.
- Add the steak to the bag and marinate in the refrigerator for 1 to 24 hours.
- Preheat grill to medium-high.
- Place steak on grill and throw away extra marinade.
- Grill until you reach your favorite level of doneness.
- Let steak stand 10 to 15 minutes so that juices will redistribute.
- Slice meat across the grain into very thin slices.
CHINESE STEAK WITH ASPARAGUS AND RICE
Provided by Marian Burros
Categories dinner, weekday, main course
Time 45m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Prepare broiler if using; cover broiler pan with aluminum foil.
- Combine rice with 2 cups water. Bring to boil; reduce heat, cover and simmer until rice is tender -- 17 minutes total.
- Wash and dry steak, and score on the diagonal to make a diamond pattern.
- Crush garlic, and grate ginger. Combine them in a bowl with wine, soy sauce and honey; stir well, and add the steak, stirring to coat well.
- Wash and trim the asparagus by breaking the stems at the point where they yield easily.
- Heat a large nonstick skillet until hot. Reduce heat to medium. Add sesame oil, canola oil and asparagus. Saute, stirring occasionally.
- Meanwhile, prepare stove-top grill, if using. Remove steak from marinade and broil or grill about 5 minutes, until meat is rare or medium rare and brown on both sides.
- While steak cooks, wash and trim the mushrooms, and slice thickly. Add to skillet with asparagus.
- Wash and string snow peas, and cut in half crosswise. Add to the asparagus and mushrooms, and cook another minute, until asparagus is firm but tender.
- Wash, trim and slice scallions.
- Add remaining marinade to vegetables, and cook over low heat until marinade is heated through.
- When meat is ready, slice thinly on the diagonal, and arrange on the plate. Mound the rice on the plate, and top with the cooked vegetables. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 736, UnsaturatedFat 9 grams, Carbohydrate 105 grams, Fat 15 grams, Fiber 9 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 340 milligrams, Sugar 19 grams, TransFat 0 grams
GRILLED FLANK STEAK AND ASPARAGUS WITH CHIMICHURRI BUTTER
In this take on chimichurri--a green herb sauce for grilled meats that originated in Argentina--we sub in softened butter for traditional oil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Heat grill to high. Stir together butter, shallot, parsley, cilantro, and vinegar in a bowl; season generously with salt and pepper. Toss asparagus with 1 teaspoon oil; season with salt and pepper. Pat steak dry with paper towels, then rub with remaining 1 teaspoon oil; season with salt and pepper. Let stand 10 minutes.
- Grill steak, flipping once, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 10 minutes total. Transfer to a carving board and slather with some of chimichurri butter; let rest 10 minutes. Meanwhile, grill asparagus, turning a few times, until charred in places and crisp-tender, 6 to 8 minutes.
- Thinly slice steak against the grain. Serve steak and asparagus, topped with remaining chimichurri butter.
ASIAN MARINATED FLANK STEAK
I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I've used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don't use ground (dry) ginger in this- the flavor is not the same.
Provided by IngridH
Categories Steak
Time 13m
Yield 1 flank steak, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
- Add steak to bag, remove all of the air, and seal.
- Marinate for up to 24 hours, turning bag occasionally.
- Remove meat from marinade, and grill or broil to desired degree of doneness.
- Thinly slice steak against the grain and serve.
- To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
- You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!
ASIAN-STYLE FLANK STEAK
Steps:
- Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.
- Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.
ASIAN WILD RICE CASSEROLE
Here's a fun way to jazz up wild rice. Soy sauce and chicken bouillon add plenty of flavor, while celery, mushrooms and water chestnuts help dress it up. "My husband and two adult children love this delicious side dish," comments Joyce Bodle, Enumclaw, Washington. "It's convenient, too, because you can make it a day ahead."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings, 3/4 per serving.
Number Of Ingredients 11
Steps:
- Combine the cornstarch, water, soy sauce and bouillon until blended. In a nonstick skillet, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until cabbage is just crisp-tender; stir in water chestnuts., Stir soy sauce mixture and add to the skillet. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Stir in rice., Pour into an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 391mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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