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Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 1/4 to 1 1/2 pounds beef flank steak

  3. 1/2 cup soy sauce

  4. 1/4 cup vegetable oil

  5. 2 tbsp. molasses

  6. 2 tsp. ground dry mustard

  7. 1 tsp. ground ginger

  8. 1 clove garlic, peeled and minced

  9. 1 1/2 cups cooked long grain rice

  10. 1 medium carrot, peeled and shredded

  11. 1/2 cup canned, drained sliced water chestnuts

  12. 1/4 cup sliced green onions

Instructions Jump to Ingredients ↑

  1. Grease the inside of a 13x9 inch baking dish. Cut a large slit horizontally in the flank steak to within 1/2 inch of the other side. Place the steak in the prepared dish. Stir together the soy sauce, oil, molasses, mustard, ginger and garlic in a small bowl. Reserve 1/4 cup of the mixture. Pour the remaining mixture over the steak and turn to coat. Let steak stand 30 minutes.

  2. Preheat oven to 350 degrees. Stir together the cooked rice, carrot, water chestnuts, green onions and reserved 1/4 cup soy sauce mixture in a medium bowl. Pack the rice mixture into the slit in the flank steak. Cover dish tightly and bake 45 minutes. Baste steak with the pan juices. Cover and bake an additional 15 to 20 minutes until steak is tender. Slice steak and serve.

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