Steak Teriyaki
Recipe from
Family Circle
Serve these Asian-marinated shell steaks on a bed of spaghetti and green beans.
Ingredients
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2shell steaks (1 pound each, about 1 to 1 1/2-inches thick)see savings
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1/2 cupteriyaki saucesee savings
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3 tablespoonsrice-wine vinegarsee savings
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3/4 cupchopped scallions (about 6 scallions)see savings
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1-1/2 teaspoonschopped garlic (3 medium-size cloves)see savings
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1 teaspoonground gingersee savings
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1/2 teaspoonred-pepper flakessee savings
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12 ouncesthin spaghettisee savings
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1/4 poundgreen beans, trimmed and halvedsee savings
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1 teaspooncornstarchsee savings
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2 tablespoonsdark Asian sesame oilsee savings
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1 teaspoonsugarsee savings
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Directions
1.
Place steaks in single layer in freezer bag. Whisk 1/4 cup teriyaki sauce, the vinegar, 1/2 cup scallions, garlic, ginger and pepper flakes in small bowl. Pour into freezer bag with steak; turn to coat. Let marinate for 1 hour, or refrigerate overnight.
2.
To freeze, place bag with steaks in freezer. Night before serving, transfer bag to refrigerator to thaw the steaks.
3.
Heat broiler. Remove steaks to broiler-pan rack. Pour marinade into small saucepan.
4.
Broil meat 6 inches from heat for 8 to 10 minutes. Turn meat over. Broil 4 to 5 minutes or until instant-read thermometer inserted in thickest part registers 140 degrees F for medium-rare. Remove meat to cutting board. Let rest for 5 minutes.
5.
Meanwhile, bring large pot of water to boiling. Gradually add spaghetti; boil for 6 minutes. Add green beans; boil for another 4 minutes or until beans and spaghetti are tender. Drain beans and spaghetti; transfer to serving bowl. Slice beef; add to spaghetti and beans in bowl and toss to mix.
6.
Whisk remaining teriyaki sauce, the cornstarch, sesame oil and sugar into marinade in saucepan. Bring to boiling; boil, stirring occasionally, 2 to 3 minutes or until thickened. Pour over beef and noodle mixture; toss well to combine. Sprinkle with remaining 1/4 cup chopped scallions. Makes 6 servings.
Nutrition information
Per serving: Calories 475, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 65 mg, Sodium 983 mg, Carbohydrate 52 g, Fiber 4 g, Protein 34 g.
Percent Daily Values are based on a 2,000 calorie diet
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