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Flank Steak Oriental

  Flank steak 1 1⁄4 Pound (1 In Number)
  Mushrooms 1⁄2 Pound, sliced to make 2 1/2 cups
  Diagonally sliced celery 1 Cup (16 tbs)
  Frozen peas 10 Ounce (1 Package)
  Water 3⁄4 Cup (12 tbs)
  Brown rice flour 2 Teaspoon
  Water 2 Teaspoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Soy sauce 2 Teaspoon
  Grated ginger/1/4 teaspoon ground ginger 2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Safflower oil 3 Teaspoon

Partially freeze flank steak.
Cut in half lengthwise and slice each half into 1/4-inch strips.
Place vegetables in a large, heavy pan.
Add the 3/4 cup water.
Cover, bring to a boil, and boil 5 minutes over high heat until celery is tender but still crisp.
Drain, reserving liquid.
Place vegetables in an uncovered bowl.
Add 2 tablespoons water to the flour.
Stir in sherry, soy sauce, ginger, and garlic.
Set aside.
Brown meat quickly in the oil.
Reduce heat, return vegetables and soy mixture to pan, and cook about 1 minute, stirring constantly until sauce is thickened.
Blend in about 1/3 cup of the reserved vegetable liquid for a thinner sauce.
Serve with steamed brown rice or Chinese noodles.
Variations: If you can use corn, you can substitute 1 tsp cornstarch for the flour.
If you can use wheat and gluten, you can substitute whole wheat flour for the brown rice flour.
If you can use gluten but not wheat, you can substitute barley or oat flour for the brown rice flour.

Recipe Summary

Main Dish

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Flank Steak Oriental Recipe