Oriental Flank Steak with Asparagus and Wild Rice Pilaf |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This low calorie peppery steak dinner (Cooking light, January 1999) is a delicious meal for the whole family. Prep time includes minimum marinating time. Ingredients:
16 asparagus spears |
1/3 cup low sodium soy sauce |
1/4 cup sherry wine |
1/2 teaspoon black pepper |
1/8 teaspoon ground red pepper |
1 clove garlic, minced |
1 (1 lb) flank steaks or 1 (1 lb) 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 onion |
Directions:
1. Snap off tough ends of asparagus.
2. Cook asparagus in boiling water for 2 minutes or until crisp-tender.
3. Drain well and chill.
4. Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
5. Set aside.
6. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
7. Marinate in regrigerature 1 hour, turning occasionally.
8. Remove asparagus and steak from bag, and discard mixture.
9. Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
10. Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
11. Place steak on a platter, and cover with foil.
12. Let stand for 5 minutes.
13. Cut steak diagonally across grain into thin slices.
14. Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
15. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.
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