Flank Steak with Hot Peanut Sauce

Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Yield: 4 servings (serving size: 3 ounces steak and about 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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