Korean Steak Strips Teriyaki Recipe
Ingredients
| Flank steak | 1 1⁄2 Pound, pounded | |
| Monosodium glutamate | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Soy sauce | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Freshly ground pepper | To Taste | |
| Green onion | 1 , chopped | |
| Sesame oil | 1 Tablespoon | |
| Onion | 1 , peeled | |
| Green pepper | 1 |
Nutrition Facts
Serving size
Calories 228 Calories from Fat 83
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 2.9 g14.4%
Trans Fat 0 g
Cholesterol 30 mg10%
Sodium 615.3 mg25.6%
Total Carbohydrates 6 g1.9%
Dietary Fiber 0.98 g3.9%
Sugars 3.4 g
Protein 24 g47.8%
Vitamin A 3.5% Vitamin C 38.3%
Calcium 1.2% Iron 7.4%
*Based on a 2000 Calorie diet
Directions
Marinate meat in a mixture of the salt, monosodium glutamate, soy sauce, sugar, garlic, pepper, chopped onion, and oil for 30 minutes to 1 hour.
Cut onion into 1/2 inch wedges.
Cut peppers in half and remove seeds.
Cut into large pieces.
Thread each steak strip on a skewer at 1 inch intervals and add a piece of onion and green pepper at each end.
Barbecue over charcoal or under a broiler, turning to brown both sides.
Contains 280 calories per serving.
Chef
