I served with Mango and White Rice.
- Carbohydrate 26.5792105824412 g
- Cholesterol 39.2 mg
- Fat 11.5130501781872 g
- Fiber 0.396699508240932 g
- Protein 26.1658909726437 g
- Saturated Fat 3.83993383167674 g
- Serving Size 1 1 Serving (187g)
- Sodium 1442.45936861963 mg
- Sugar 26.1825110742003 g
- Trans Fat 1.30843604040977 g
- Calories 317 calories
Step-by-step
- Slice Flank Steak across the grain into 1-1/2" strips.
- Combine Teriyaki sauce, sweet onion,garlic, five spice, sugar, sesame oil and mix well.
- Marinate flank steak in refrigerator overnight, if possible or for a minimum of 4 hours.
- Grill flank over hot coals for 3-5 minutes per side or cook on stovetop.
Standard stir-fry beef rely on cornstarch slurries and high-heat wok tossing, whereas this preparation utilizes a longer marinade and direct grilling to build flavor. Cooks frequently butcher flank steak by slicing with the grain, yielding leather-tough strips that resist chewing. Inspect the meat carefully before cutting, locating the parallel muscle fibers running down the length of the cut. Position a sharp chef knife perpendicular to those lines and slice into 1-1/2-inch strips to shorten the muscle fibers. Marinating introduces another hazard. Sugar-heavy sauces char rapidly over intense BTUs, burning before the interior cooks through. Keep the grilling temperature hot, maintain 3 to 5 minutes per side over the coals, and watch for deep caramelization without black char. Overnight marination maximizes penetration, though 4 hours remains the absolute minimum window for adequate flavor absorption. Pair the finished beef with chilled, sliced mango to provide a cold, acidic contrast to the rich, salty marinade and warm white rice.
