Subj : It's Steak Night - 10
To   : All
From : Dave Drum
Date : Sat Aug 03 2024 17:07:03

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Teriyaki Steak
 Categories: Beef, Sauces, Herbs, Vegetables, Rice
      Yield: 6 servings
 
      2 lb Flank steak
    1/2 c  + 1/3 c  soy sauce; divided
    1/4 c  Balsamic vinegar
    1/4 c  Honey
      1 ts Ground ginger
      2 cl Garlic; minced
      2 tb Butter; divided
      3 lg Eggs; beaten
      2 c  Cold cooked rice
      1 c  Frozen peas
    3/4 c  Frozen pearl onions
 
  Place steak in a shallow dish. In a small bowl, whisk
  1/2 cup soy sauce, vinegar, honey, ginger and garlic.
  Pour half of the marinade over steak; turn to coat.
  Cover and refrigerate overnight. Cover and refrigerate
  remaining marinade.
  
  Drain and discard marinade. Grill steak, covered, over
  medium heat or broil 3" - 4" from the heat for 7-9
  minutes on each side or until meat reaches desired
  doneness. Let stand for 10 minutes before slicing.
  
  Meanwhile, transfer reserved marinade to a small
  saucepan. Bring to a boil; cook until liquid is reduced
  by half. Set aside.
  
  In a large skillet, heat 1 tablespoon butter over
  medium-high heat. Pour eggs into skillet. As eggs set,
  lift edges, letting uncooked portion flow underneath.
  When eggs are completely cooked, remove to plate. Chop
  eggs into small pieces; set aside.
  
  In the same skillet, stir-fry rice in remaining butter
  over medium-high heat. Stir in the peas, onions and
  remaining soy sauce.
  
  Add eggs; cook and stir until heated through. Thinly
  slice steak across the grain; serve over rice. Drizzle
  with sauce mixture.
  
  Dan Mayer, Olney, Illinois
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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