- 1 beef flank steak (1-1/2 to two pounds)
- 1/2 cup plus 1/3 cup reduced-sodium soy sauce, divided
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 teaspoon ground ginger root
- 2 garlic clove cloves, minced
- two tablespoons butter, divided
- 3 eggs, beaten
- 2 cups cold cooked grain
- 1 package (9 ounces) frozen peas and gem onions
- Place steak inside a large resealable plastic bag. In a tiny bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger root and garlic clove. Pour 1 / 2 of the marinade over steak. Seal bag and switch to coat refrigerate overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. in the heat for 7-9 minutes on every side or until meat reaches preferred doneness (for medium-rare, a thermometer should read 145 medium, 160 well-done, 170). Let are a symbol of ten minutes before slicing.
- Meanwhile, transfer reserved marinade to some small saucepan. Provide a boil prepare until liquid is reduced by half. Put aside.
- Inside a large skillet, heat 1 tablespoon butter over medium-high temperature. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are totally cooked, remove to plate. Chop eggs into small pieces put aside.
- Within the same skillet, stir-fry grain in remaining butter over medium-high temperature. Stir within the peas, onions and remaining soy sauce.
- Add eggs prepare and stir until heated through. Thinly slice steak over the grain serve over grain. Drizzle with sauce mixture. Yield: 6 servings.
Initially printed as Teriyaki Steak in Country Extra This summer 2010, p43