Asian Flank Steak with Asparagus and Wild-Rice Pilaf

Oriental Flank Steak with Asparagus and Wild-Rice Pilaf Recipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Yield:

4 servings (serving size: 4 asparagus spears, 3 ounces steak, and 1 cup wild-rice pilaf)

Recipe from

Cooking Light

Nutritional Information

Calories 362
Caloriesfromfat 39 %
Fat 15.5 g
Satfat 5.9 g
Monofat 6.3 g
Polyfat 1.6 g
Protein 28.9 g
Carbohydrate 26.7 g
Fiber 5.5 g
Cholesterol 60 mg
Iron 5 mg
Sodium 427 mg
Calcium 97 mg

Ingredients

16 asparagus spears
1/3 cup low-sodium soy sauce
1/4 cup dry sherry
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 (1-pound) flank steak or boned top round steak
4 cups sliced spinach
2 cups cooked wild rice
1/2 cup finely chopped celery
2 teaspoons dark sesame oil
2/3 cup chopped green onions

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.

Note:

January 1999
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