This was a wonderful meal, and I did not change a thing. It was perfect after a long day at work. Knowing that my Monday was going to be a long day at work, I marinated the flank steak on Sunday, and the rest was easy to accomplish. I grilled the flank steak, because that is how I prefer it. I served with mashed potatoes and steamed sugar snap peas. I drizzled the sauce on the flank steak, and livened up my mashed potatoes by using the rest of the sauce like a gravy. I found the sauce is fine as is, as long as you don't drown your flank steak in it. Yummy! We will definitely add this to our beef rotation.
Flank Steak with Hot Peanut Sauce
By keeping the meat serving to a sensible three-ounce cooked portion and using the low-fat but flavorful flank cut, this entrée limits saturated fat while offering plenty of iron and protein. Prepare steamed rice and sautéed baby bok choy while the meat marinates.
More From Cooking Light
- Calories: 212
- Calories from fat: 38%
- Fat: 9g
- Saturated fat: 2.9g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1.4g
- Protein: 25.8g
- Carbohydrate: 6.4g
- Fiber: 0.7g
- Cholesterol: 37mg
- Iron: 2mg
- Sodium: 549mg
- Calcium: 29mg
- 1/3 cup chopped green onions
- 1/3 cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon fresh lime juice
- 2 teaspoons sesame oil
- 1 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 (1-pound) flank steak, trimmed and cut diagonally into thin slices
- 1/2 cup water
- 1 tablespoon crunchy peanut butter
- 1 teaspoon cornstarch
- 1. Combine first 8 ingredients in a small bowl, stirring with a whisk. Place steak and 1/4 cup onion mixture in a large zip-top plastic bag; seal. Marinate in refrigerator at least 2 hours or overnight, turning bag occasionally.
- 2. Combine remaining 1/4 cup marinade, 1/2 cup water, peanut butter, and cornstarch in a small saucepan. Bring to a simmer; cook 1 minute, stirring frequently. Remove from heat; keep warm.
- 3. Remove steak from bag, discarding marinade. Heat a large nonstick skillet over medium-high heat. Add beef to pan; cook 2 minutes on each side or until desired degree of doneness. Serve with sauce.
Only you will be able to view, print, and edit this note.Add Note