Flank Steak Teriyaki Recipe
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) |
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
Directions
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).
Chef
