Steak Teriyaki
Recipe from Family Circle

Serve these Asian-marinated shell steaks on a bed of spaghetti and green beans.



by 1  person


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Ingredients
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    2   
    shell steaks (1 pound each, about 1 to 1 1/2-inches thick)
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    1/2  cup 
    teriyaki sauce
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    3   tablespoons 
    rice-wine vinegar
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    3/4  cup 
    chopped scallions (about 6 scallions)
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    1 1/2  teaspoons 
    chopped garlic (3 medium-size cloves)
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    1   teaspoon 
    ground ginger
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    1/2  teaspoon 
    red-pepper flakes
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    12   ounces 
    thin spaghetti
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    1/4  pound 
    green beans, trimmed and halved
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    1   teaspoon 
    cornstarch
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    2   tablespoons 
    dark Asian sesame oil
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    1   teaspoon 
    sugar

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: cal. (kcal) 475, Fat, total (g) 14, chol. (mg) 65, sat. fat (g) 4, carb. (g) 52, fiber (g) 4, pro. (g) 34, sodium (mg) 983, Percent Daily Values are based on a 2,000 calorie diet
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