ASIAN STEAK
My kids call this steak "skinny meat." It's one of their favorite meals and I'm happy to make it often.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag,combine the first six ingredients; add steak. Seal bag and turn to coat. Cover and refrigerate for at least 4 hours. , Drain and discard marinade. Grill steaks, uncovered, over medium heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°).
Nutrition Facts :
ASIAN FLANK STEAK WITH FRIED CHINESE NOODLES WITH PEPPERS
Steps:
- Combine the marinade ingredients in a medium sized bowl, and soak the flank steak in the marinade for 1 hour.
- In a hot wok over the highest heat, add 3 tablespoons of the oil and black bean sauce. Using the Chinese ladle, spread the bean sauce in the wok until nice roasted smell comes out. Add the beef and stir-fry for 2 minutes. Do not over cook! Remove the beef and set aside.
- To the wok, add the remaining 3 tablespoons oil, the peppers, and the crushed garlic. Add the boiled noodles and the marinade for the beef and cook for 2 minutes. Add the bok choy and cook until wilted. Add the reserved beef and toss until heated through. Serve.
ASIAN STYLE BRAISED HAM STEAK
Steps:
- Remove rind and trim off all but 1/4-inch of outer fat. Score the fat edge at 1-inch intervals so the steak does not curl during cooking and divide ham steak into 2 serving pieces. Marinate ham in soy sauce and sherry wine. Remove ham from marinade. Reserve marinade.
- Dry the ham steak and lightly brown in butter for a minute or 2 on both sides. Add ginger, water and reserved marinade to the skillet and bring to a boil. Cover and cook for 5 minutes or until heated through. Remove ham to a serving platter. Boil the liquid down until syrupy and season to taste with salt and pepper. Stir in the scallions and spoon sauce over steak.
CHINESE PEPPER STEAK
A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.
Provided by Kim Wilson
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Slice the steak into 1/2-inch thick slices across the grain.
- Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
- Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g
ASIAN FLANK STEAK
This flank steak comes out so delicious! It is so easy to make and you can put the marinade together, toss in the flank steak and toss in the freezer for an OAMC treat. The recipe comes from the Super Suppers cookbook.
Provided by Lvs2Cook
Categories Steak
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except steak in a large ziploc bag, close, and squish together to combine the the ingredients.
- Add the steak to the bag and marinate in the refrigerator for 1 to 24 hours.
- Preheat grill to medium-high.
- Place steak on grill and throw away extra marinade.
- Grill until you reach your favorite level of doneness.
- Let steak stand 10 to 15 minutes so that juices will redistribute.
- Slice meat across the grain into very thin slices.
CONTEST-WINNING GRILLED ASIAN FLANK STEAK
This recipe is a tender, lighter variation of the marinated ginger-sake flank steak my mother used to make. It has a wonderful flavor and aroma. - Shawn Solley, Morgantown, West Virginia.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchange
GRILLED ASIAN FLANK STEAK
Impress at your next barbecue with Grilled Asian Flank Steak. Our Grilled Asian Flank Steak is seasoned with garlic, ginger and a surprise ingredient.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Score steak on both sides with shallow cross-cuts; place in shallow dish.
- Mix remaining ingredients; pour over steak. Turn to evenly coat both sides of steak. Refrigerate 2 hours to marinate.
- Heat grill to medium-high heat. Remove steak from marinade, discard marinade. Grill steak 8 to 10 min. on each side or until done. Let stand 5 min. before cutting across the grain into thin slices.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g
ASIAN MARINATED FLANK STEAK
I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I've used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don't use ground (dry) ginger in this- the flavor is not the same.
Provided by IngridH
Categories Steak
Time 13m
Yield 1 flank steak, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
- Add steak to bag, remove all of the air, and seal.
- Marinate for up to 24 hours, turning bag occasionally.
- Remove meat from marinade, and grill or broil to desired degree of doneness.
- Thinly slice steak against the grain and serve.
- To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
- You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!
ASIAN-STYLE FLANK STEAK
Steps:
- Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.
- Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.
ASIAN PEPPER STEAK
A simple and appetizing meal for when you don't have time to spare, this quick skillet dinner features top sirloin flavored with garlic, soy sauce, bell peppers and cherry tomatoes.
Provided by By Inspired Taste
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 14
Steps:
- Slice beef into thin 2-inch-long strips; place in medium bowl. Add flour, salt and pepper; toss until beef is coated with flour.
- Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add beef; cook and stir 3 to 4 minutes or until browned. Remove beef from wok. Add remaining tablespoon vegetable oil, the bell peppers and onion; cook and stir 2 to 3 minutes or until vegetables begin to sweat.
- Return beef to wok; add garlic. Cook 2 to 3 minutes, stirring occasionally.
- In small bowl, stir together brown sugar, soy sauce and sesame oil until brown sugar is dissolved.
- Add sauce and cherry tomatoes to beef and vegetables; stir. Cook 2 to 3 minutes or until sauce is thickened, beef is cooked to desired doneness, and vegetables are tender.
- Divide rice and pepper steak among 4 bowls. Top with green onion.
Nutrition Facts : ServingSize 1 Serving
ASIAN STEAK AND NOODLE SALAD
Steps:
- Marinate and grill steak:
- Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
- Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
- Assemble salad while steak rests:
- Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
- Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
- Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
- Thinly slice steak across the grain.
- Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
- *Found in Asian markets and uwajimaya.com.
ASIAN STEAK AND NOODLE BOWL
A delicious combination of Asian flavors infused in lean meat, vegetables, and Japanese noodles. So comforting, you won't even know this was low-fat!
Provided by Chrissy Gaynor
Categories Main Dish Recipes Bowls
Time 4h59m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
- Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
- Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
- Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
- Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
- Divide noodle mixture among large bowls. Top with steak slices.
Nutrition Facts : Calories 659.9 calories, Carbohydrate 61.6 g, Cholesterol 50.6 mg, Fat 28.5 g, Fiber 2.1 g, Protein 35.9 g, SaturatedFat 6.7 g, Sodium 1621 mg, Sugar 15.1 g
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ASIAN STEAK BITES - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (9)Total Time 20 minsCategory Main CourseCalories 347 per serving
- Slice the steak across the grain into strips 1/2" wide. Cut each strip into bite-size pieces, approximately 1/2" - 3/4" in size. Place the chunks of beef into a medium size bowl. Stir together the soy sauce, honey, and chili paste. Pour over the beef and stir to coat well. Let the meat marinate for 20-30 minutes.
- Heat a heavy bottom stainless steel pan or wok over medium high heat. When the pan is hot, add 1 tablespoon of oil and swirl to coat. Add 1/3 of the meat to the pan and spread out in a single layer. Let it cook for about a minute, until the meat has browned. Flip the meat or toss with a spatula for an additional minute or two as it finishes cooking. Remove the meat from the pan to a plate.
- Add half of the remaining meat to the hot pan and repeat the above steps. Add the cooked meat to the waiting plate. If necessary, add the remaining tablespoon of oil to the pan before adding the remaining meat. Repeat the steps. Enjoy!
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