Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 5

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.

Jaime Harder, MA, RD
Recipe by Cooking Light April 2008

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

212 calories; calories from fat 38%; fat 9g; saturated fat 2.9g; mono fat 3.7g; poly fat 1.4g; protein 25.8g; carbohydrates 6.4g; fiber 0.7g; cholesterol 37mg; iron 2mg; sodium 549mg; calcium 29mg.
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