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Recipes: Beef and Steak

Flank Steak With Thai Marinade

Ingredients

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2 tsp Vegetable Oil
1 1/2 lb Flank Steak
1 tsp Chili Sauce
1 tsp Ginger, Chopped
1 1/2 tsp Garlic, Chopped
1/4 cup Lemon Juice
3 tbsp Brown Sugar, Packed
2 tbsp Fish Or Oyster Sauce
1 cup Light Coconut Milk
2 cups Onions, Sliced
2 cups Red Bell Peppers, Sliced
2 tsp Cornstarch
1/3 cup Chopped Cilantro

Directions

1. To make the marinade, in a large bowl, combine the coconut milk, lime juice, sugar, fish sauce, garlic, ginger and chili sauce. Place the steak in a large dish and pour the marinade overtop. Marinate in the refrigerator for a minimum of 2 hours.
2. In a nonstick skillet sprayed with vegetable spray, heat the oil over medium-high heat. Cook the onion for 5 to 8 minutes until lightly browned. Add bell peppers and sauté for 5 minutes. Set aside.
3. In Grill pan or barbecue sprayed with vegetable spray and preheated to high, grill the steak for about 5 minutes per side for medium-rare or just until done to your preference. Reserve the marinade.
4. Combine the reserved marinade with the cornstarch until blended. Add to the vegetables and simmer for 5 minutes, until slightly thickened. Slice the steak against the grain and serve with the sauce. Garnish with cilantro.