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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Cooking Light APRIL 2008

  • Yield: 4 servings (serving size: 3 ounces steak and about 1/4 cup sauce)

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. 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.

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
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Flank Steak with Hot Peanut Sauce recipe

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