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Flank Steak Teriyaki

Ingredients
  Beef flank steak 2 Pound
  Canned pineapple chunks in juice 6
  Soy sauce 2 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Dry sherry 1 Tablespoon
  Brown sugar 2 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Chicken bouillon cubes 2
  Boiling water 1 1⁄2 Cup (24 tbs)
  Long grain converted rice 1 Cup (16 tbs) (Raw)
Directions

Roll flank steak, tie and cut into 6 individual steaks.
In shallow bowl, stir together pineapple juice, soy sauce, ginger, sherry, sugar and Worcestershire sauce.
Marinate steaks about 1 hour in soy mixture at room temperature.
Dissolve bouillon cubes in boiling water; combine with rice and 1/2 cup of soy mixture in crock pot.
Top each steak with a pineapple ring, then place in crock pot.
Cover and cook on low setting for 8 to 10 hours (on high setting for 3 to 4 hours).

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Equipment: 
Crock Pot
Ingredient: 
Beef

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3329 Calories from Fat 680

% Daily Value*

Total Fat 75 g115.9%

Saturated Fat 31.3 g156.4%

Trans Fat 0 g

Cholesterol 371.9 mg124%

Sodium 4347.4 mg181.1%

Total Carbohydrates 443 g147.8%

Dietary Fiber 14.5 g58.1%

Sugars 212.7 g

Protein 214 g428.4%

Vitamin A 0.3% Vitamin C 1.4%

Calcium 90.6% Iron 138.8%

*Based on a 2000 Calorie diet

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Flank Steak Teriyaki Recipe