Chinese Barbecued Flank Steak Recipes

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CONTEST-WINNING GRILLED ASIAN FLANK STEAK



Contest-Winning Grilled Asian Flank Steak image

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

1/4 cup Worcestershire sauce
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon sesame oil
1 teaspoon Chinese five-spice powder
1 teaspoon minced garlic
1/2 teaspoon minced fresh gingerroot
1 beef flank steak (1-1/2 pounds)
2 tablespoons hoisin sauce, warmed
3 green onions, thinly sliced
1 tablespoon sesame seeds, toasted, optional

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



Grilled Asian Flank Steak image

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

1 beef flank steak (1 lb.)
3/4 cup BULL'S-EYE Original Barbecue Sauce
1/4 cup lite soy sauce
2 green onions, thinly sliced
2 Tbsp. sesame seed
1 clove garlic, minced
1/4 tsp. ground ginger

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

CHINESE BARBECUED FLANK STEAK



Chinese Barbecued Flank Steak image

Bring out the chopsticks and savor every bite of this tangy beef steak barbecued the Chinese way!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h20m

Yield 4

Number Of Ingredients 10

1/2 cup sake, dry white wine or beef broth
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons packed dark brown sugar
2 tablespoons grated gingerroot
1 tablespoon lime juice
1 tablespoon balsamic vinegar
1 teaspoon dark sesame oil
2 cloves garlic, finely chopped
1 1/2 lb beef flank steak

Steps:

  • In 13x9-inch glass baking dish, beat all ingredients except beef with wire whisk. Add beef to dish or plastic food storage bag, turning several times. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Adjust oven rack so top of beef will be about 3 inches from heat. Set oven control to broil. Line broiler pan with foil. Remove beef from marinade; set marinade aside. Pat beef dry with paper towels and place in broiler pan. Broil 7 minutes per side or until beef is medium-rare (135°F). Remove beef from broiler. Cover with foil and allow to rest.
  • Meanwhile, in 1-quart saucepan, heat reserved marinade to boiling over high heat; boil and stir 1 minute. Reduce heat to medium and simmer 3 minutes. Remove from heat; set aside.
  • Remove foil and place beef on cutting board. Use sharp knife to cut beef against the grain into 1/4-inch slices. Serve with hot marinade.

Nutrition Facts : Calories 260, Carbohydrate 4 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 0 g, Protein 35 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 1/2 g

CHINESE FLANK STEAK



Chinese Flank Steak image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 30m

Yield 2 servings

Number Of Ingredients 6

1 medium clove garlic
Fresh or frozen ginger to yield 1 tablespoon coarsely grated
2 teaspoons reduced-sodium soy sauce
1 tablespoon maple syrup
1 1/2 tablespoons red-wine vinegar
8 ounces flank steak

Steps:

  • Preheat the broiler if using, and cover the pan with aluminum foil.
  • Mince garlic; grate ginger, and combine with soy, maple syrup and vinegar in a large bowl.
  • Wash the flank steak, dry and cut into strips half an inch wide on the diagonal. Add to the marinade, turn to coat and let it sit for 10 minutes.
  • Prepare stove-top grill if using. Grill or broil the meat about five minutes total, turning once and brushing with marinade.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 226 milligrams, Sugar 6 grams

ASIAN FLANK STEAK WITH FRIED CHINESE NOODLES WITH PEPPERS



Asian Flank Steak with Fried Chinese Noodles with Peppers image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

3 tablespoons soy sauce
3 tablespoons mirin
6 tablespoons water
2 teaspoons sesame oil
1 teaspoon dried chili peppers
2 tablespoons chopped fresh lemongrass
1 tablespoon grated fresh ginger
2 cloves garlic, smashed
2 tablespoons chopped green onion
1 teaspoon sesame seeds
1/2 pound flank steak, cut into 1/2-inch thick slices against the grain
3 tablespoons olive oil, plus 3 tablespoons
2 tablespoons Chinese black bean sauce
1 green pepper, stemmed, cored, and julienned
1 yellow pepper, stemmed, cored, and julienned
1 red pepper, stemmed, cored, and julienned
Crushed garlic, in the skin
I pack dry Chinese curly egg noodles, boiled according to the package directions
1 small bok choy cut into 1/2-inch slices

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.

FLANK STEAK BARBECUE



Flank Steak Barbecue image

An excellent piece of meat with a great flavor.

Provided by Andrea

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 4h30m

Yield 6

Number Of Ingredients 8

¼ cup soy sauce
2 tablespoons distilled white vinegar
3 tablespoons honey
1 ½ teaspoons garlic powder
1 ½ teaspoons ground ginger
1 green onion, thinly sliced
¾ cup vegetable oil
1 (1 1/2-pound) flank steak

Steps:

  • Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.
  • Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.
  • While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 31.8 g, Fiber 0.3 g, Protein 14.4 g, SaturatedFat 6.2 g, Sodium 628.3 mg, Sugar 9 g

GRILLED FLANK STEAK



Grilled Flank Steak image

Provided by Eddie Jackson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/2 cup canola oil, plus more for the grill
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes of Worcestershire sauce
Kosher salt and freshly ground pepper
2 pounds flank steak

Steps:

  • Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
  • Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
  • Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
  • Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

GRILLED ASIAN FLANK STEAK



Grilled Asian Flank Steak image

Friends and family keep asking me to make this great recipe that combines three of my favorites: Asian food, ginger and steak. Enjoy! -Warren Paulson, Mesa, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup thinly sliced green onions
1/4 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup plum sauce
2 tablespoons minced fresh cilantro
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 beef flank steak (1-1/4 pounds)

Steps:

  • In a small bowl, combine the first 8 ingredients. Pour 3/4 cup marinade into a shallow dish; add the steak and turn to coat. Cover; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.

Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 1050mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein.

GRILLED FLANK STEAK, MANDARIN STYLE



Grilled flank steak, mandarin style image

Flank steak (or skirt or sirloin) prepared with a Chinese twist. (Works well with pork or chicken, too).

Provided by tgobbi

Categories     Steak

Time 3h10m

Yield 2-3 serving(s)

Number Of Ingredients 12

1 flank steak, trimmed (skirt or sirloin can be used)
2 -3 cloves garlic, minced
2 -3 slices fresh gingerroot, minced
2 -3 scallions, chopped
2 -3 teaspoons light soy sauce (or Kikkoman)
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon dry sherry
salt
pepper
hot sauce or hot pepper flakes
1 -2 teaspoon vinegar (optional)

Steps:

  • Works well with chicken or pork too.
  • Score the steak by making Xs with a sharp knife.
  • Marinate at least 3 hours.
  • (I usually prepare it the night before I use it).
  • Grill (or broil) to the desired degree of doneness.
  • Slice and serve with potatoes or rice and a salad.
  • Hint: when using flank or skirt steak make sure you slice AGAINST THE GRAIN or it will be too tough to eat!

Nutrition Facts : Calories 53.2, Fat 2.3, SaturatedFat 0.3, Sodium 340.6, Carbohydrate 5.3, Fiber 0.6, Sugar 2.7, Protein 1.1

ASIAN MARINATED FLANK STEAK



Asian Marinated Flank Steak image

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

1/4 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons gingerroot, grated
1 tablespoon sugar
1 pinch chili flakes
2 lbs flank steaks

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!

BARBECUED FLANK STEAK



Barbecued Flank Steak image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup olive oil
1 medium onion, peeled and thinly sliced
3 cloves garlic, peeled and finely chopped
3 Serrano chilies, seeded and finely chopped
2 tablespoons chopped cilantro
1/2 cup fresh lime juice
3 teaspoons salt
1 flank steak (about 1 1/4 pounds)
1 1/2 cups barbecue sauce (see recipe)
Warm tortillas

Steps:

  • Combine the olive oil, onion, garlic, chilies, cilantro, lime juice and salt in a large, shallow dish. Add the flank steak and marinate in the refrigerator for 8 hours or overnight, turning from time to time.
  • Heat a grill, adding wood chips if desired. Remove the flank steak from the marinade and place on the hot grill. Cook for 3 minutes. Turn and cook for 3 minutes. Use a brush to coat the flank with some of the barbecue sauce. Turn and coat the other side. Continue cooking, brushing on the sauce and turning every 3 minutes until meat is cooked to medium rare, about 18 minutes total.
  • Slice the meat across the grain into thin strips. Serve with warm tortillas, grilled onion guacamole (see recipe) and watermelon pico de gallo (see recipe).
  • Slice the meat across the grain into thin strips. Serve with warm tortillas, grilled onion guacamole (see recipe) and watermelon pico de gallo (see recipe).

Nutrition Facts : @context http, Calories 681, UnsaturatedFat 28 grams, Carbohydrate 50 grams, Fat 40 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1182 milligrams, Sugar 38 grams

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