Hunan Steak
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
flank steak -- 1 1/2 inches thick |
|
1/4 |
cup |
vegetable oil |
|
1/4 |
cup |
red wine |
|
1 |
teaspoon |
Tiger Sauce -- or other chili sauce |
|
2 |
tablespoons |
low sodium soy sauce |
|
2 |
cloves |
garlic -- minced fine |
|
1/8 |
teaspoon |
crushed red pepper flakes |
|
1/8 |
teaspoon |
white pepper |
| Mix everything except the meat together. Place meat in large zippered bag. Pour marinade over meat coating all sides. Marinade for 8 to 10 hours or overnight. Remove meat from marinade but don't pat dry. Grill or broil until desired doneness. Makes 6 Servings. |
| Per Serving: 294 Calories; 21g Fat (66.5% calories from fat); 22g Protein; 1g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 300mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 0 Vegetable; 2 1/2 Fat. |