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Asian Beef Steak & Summer Squash

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Preparation and Cooking Time
30 minutes

Marinate Time
6 hours or overnight

Calories: 232     Total Fat: 12g
Cholesterol: 57mg     Protein: 25g
Carbohydrates: 6g     Sodium: 723mg

Makes 6 servings

  • 1 beef flank steak (about 1-1/2 pounds)
  • 3 medium zucchini or yellow summer squash, cut lengthwise in half
  • 1 teaspoon vegetable oil
  • 1/4 cup soy sauce
  • 1/4 cup finely chopped green onions
  • 2 tablespoons water
  • 2 table spoons packed brown sugar
  • 1-1/2 tablespoons dark sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1/4 teaspoon pepper

    1. Combine marinade ingredients in small bowl. Remove and reserve 1/4 cup. Place beef steak and remaining marinade in food- safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
    2. Remove steak from marinade; discard marinade. Brush squash lightly with oil; sprinkle with salt and pepper, as desired. Place steak and squash on grid over medium, ash-covered coals. Grill steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Grill squash 15 minutes or until tender, turning occasionally.
    3. Place reserved marinade in small saucepan; heat until hot. Carve steak across the grain into thin slices; spoon hot reserved marinade over beef. Serve with squash.
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