1/2 cup teriyaki sauce
1/4 cup sliced green onions with tops
2 garlic cloves, pressed
1 tablespoon honey
1 1/2 pounds beef flank steak
In Small Batter Bowl, combine teriyaki sauce, green onions, garlic and honey with Stainless Steel Whisk. Place flank steak in heavy-duty resealable plastic food storage bag. Add teriyaki marinade; turn to coat. Close bag securely and marinate in refrigerator 4 hours or overnight. Remove flank steak from bag; discard marinade. Broil steak 5-6 inches from heat, 7-9 minutes per side for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steak diagonally across the grain into thin slices using Chef's Knife. Serve; use Steak Knife to cut steak into bite-size pieces. Yield: 6 (4-ounce) servings
Variation: Teriyaki Beef Salad: Top a lettuce salad with thin strips of cooked, chilled Teriyaki Beef Steak, red bell pepper strips, pea pods, chow mein noodles and Asian salad dressing.
Nutrients per serving: (4 ounces cooked): Calories 400, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 115 mg, Carbohydrate 11 g, Protein 48 g, Sodium 1520 mg, Fiber 0 g
