Description
Enjoy this delicious marinated flank steak served over a bed of fluffy rice and accompanied by sautéed vegetables.
Ingredients
Scale
- 1 lb Flank Steak (Consider low-sodium options for a healthier dish.)
- 1/4 cup Soy Sauce (Low-sodium preferred.)
- 2 tablespoons Brown Sugar
- 1 tablespoon Sesame Oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 4 cups Cooked Rice (Preferably jasmine or short-grain rice.)
- 1 cup Carrots, thinly sliced or julienned
- 1 cup Bell Peppers, sliced
- 1 medium Cucumber, thinly sliced
- Green Onions, for garnish
- Sesame Seeds, for garnishing
Instructions
- In a bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, and minced ginger. Mix well. Add the flank steak and let it marinate for at least 15 minutes.
- Prepare your rice according to package instructions. Fluff it up with a fork once it’s done.
- In a skillet over medium heat, add a splash of sesame oil and sauté the sliced carrots and bell peppers for 3-4 minutes until they are tender yet crisp. Add the cucumber slices at the end to keep them crunchy.
- Remove the steak from the marinade and cook it in a hot skillet over medium-high heat for about 4-5 minutes per side or until it reaches your desired level of doneness. Let it rest before slicing it thinly against the grain.
- In serving bowls, layer the cooked rice, sautéed vegetables, and sliced steak. Garnish with green onions and a sprinkle of sesame seeds.
Notes
- For a healthier dish, opt for low-sodium soy sauce.
- Let the steak rest after cooking to keep it juicy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg