Best 11 Oriental Flank Steak With Asparagus And Wild Rice Pilaf Recipes

ORIENTAL FLANK STEAK

Steps:

• Combine all ingredients except flank steak. Pour mixture over meat and marinate not more than 8 hours.
• Grill steak over coals to desired doneness.
• Slice thinly on the diagonal.

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD RICE PILAF

Steps:

• Snap off tough ends of asparagus.
• Cook asparagus in boiling water for 2 minutes or until crisp-tender.
• Drain well and chill.
• Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
• Set aside.
• Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
• Marinate in regrigerature 1 hour, turning occasionally.
• Remove asparagus and steak from bag, and discard mixture.
• Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
• Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
• Place steak on a platter, and cover with foil.
• Let stand for 5 minutes.
• Cut steak diagonally across grain into thin slices.
• Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
• Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

CHINESE STEAK WITH ASPARAGUS AND RICE

Steps:

• Prepare broiler if using; cover broiler pan with aluminum foil.
• Combine rice with 2 cups water. Bring to boil; reduce heat, cover and simmer until rice is tender -- 17 minutes total.
• Wash and dry steak, and score on the diagonal to make a diamond pattern.
• Crush garlic, and grate ginger. Combine them in a bowl with wine, soy sauce and honey; stir well, and add the steak, stirring to coat well.
• Wash and trim the asparagus by breaking the stems at the point where they yield easily.
• Heat a large nonstick skillet until hot. Reduce heat to medium. Add sesame oil, canola oil and asparagus. Saute, stirring occasionally.
• Meanwhile, prepare stove-top grill, if using. Remove steak from marinade and broil or grill about 5 minutes, until meat is rare or medium rare and brown on both sides.
• While steak cooks, wash and trim the mushrooms, and slice thickly. Add to skillet with asparagus.
• Wash and string snow peas, and cut in half crosswise. Add to the asparagus and mushrooms, and cook another minute, until asparagus is firm but tender.
• Wash, trim and slice scallions.
• Add remaining marinade to vegetables, and cook over low heat until marinade is heated through.
• When meat is ready, slice thinly on the diagonal, and arrange on the plate. Mound the rice on the plate, and top with the cooked vegetables. Sprinkle with scallions.

WILD RICE PILAF

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
• Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

CONTEST-WINNING GRILLED ASIAN FLANK STEAK

Steps:

• In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

ORIENTAL STEAK

Steps:

• In a small bowl combine all of the marinade ingredients.
• Put the steak in a plasic bag.
• Pour in the marinade.
• Close the bag and place in a shallow baking pan.
• Marinate in the refrigerator for at least 4 hours or overnight.
• Preheat the broiler.
• Remove steak from bag and discard marinade.
• Place on broiling pan.
• Broil for 5-7 minutes on each side.

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD-RICE PILAF

Steps:

• Preparation Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain well, and chill. Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture. Set aside. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove asparagus and steak from bag, and discard marinade. Place a grill pan over medium-high heat until hot. Add asparagus and steak, and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed. Place steak on a platter, and cover with foil. Let stand for 5 minutes. Cut steak diagonally across grain into thin slices. Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions; toss to coat. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates. Nutritional Information Calories: 362 (39% from fat) Fat: 15.5g (sat 5.9g,mono 6.3g,poly 1.6g) Protein: 28.9g Carbohydrate: 26.7g Fiber: 5.5g Cholesterol: 60mg Iron: 5mg Sodium: 427mg Calcium: 97mg

ASIAN FLANK STEAK

Steps:

• Whisk first 5 ingredients to blend in 13x9x2-inch glass baking dish. Add steak and turn to coat. Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan and bring to boil. Grill or broil steak about 5 minutes per side for rare. Transfer steak to platter; let stand 10 minutes. Thinly slice steak across grain. Pass marinade as sauce.

ASIAN RICE PILAF

Steps:

• In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.

ASPARAGUS PILAF RICE

Steps:

• In a casserole, heat oil at medium heat. Add onion and tarragon, and cook, stirring from time to time, for about 3 minutes or until onion has soften. Add rice and stir.
• Add vegetable stock, water and salt. Reduce to low heat, cover and let simmer for 15 minutes. Add asparagus, cover and keep cooking for about 10 minutes or until rice is tender and liquid has absorbed. Add lemon juice and pepper and stir with a fork.

CHINESE FLANK STEAK

Steps:

• Preheat the broiler if using, and cover the pan with aluminum foil.
• Mince garlic; grate ginger, and combine with soy, maple syrup and vinegar in a large bowl.
• Wash the flank steak, dry and cut into strips half an inch wide on the diagonal. Add to the marinade, turn to coat and let it sit for 10 minutes.
• Prepare stove-top grill if using. Grill or broil the meat about five minutes total, turning once and brushing with marinade.