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Stuffed Flank Steak Teriyaki Recipe
|Beef flank steak||1 1⁄4 Pound (1 Piece)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Teaspoon|
|Grated ginger root||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Water||1 Cup (16 tbs)|
|Carrot||1 Medium, shredded to make 1/2 cup|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2006 Calories from Fat 933
% Daily Value*
Total Fat 105 g162%
Saturated Fat 27.8 g138.9%
Trans Fat 0 g
Cholesterol 232.5 mg
Sodium 7563.9 mg315.2%
Total Carbohydrates 120 g40.2%
Dietary Fiber 4.3 g17.1%
Sugars 22.2 g
Protein 137 g273.8%
Vitamin A 218% Vitamin C 23.6%
Calcium 29.2% Iron 82.3%
*Based on a 2000 Calorie diet
For marinade, combine soy sauce, cooking oil, molasses, dry mustard, gingerroot, and garlic. Place meat in a clear plastic bag; set in a bowl. Pour marinade into pocket and over meat. Close bag. Let stand at room temperature about 30 minutes, turning bag occasionally.
For stuffing, in a small saucepan combine water, shredded carrot, rice, water chestnuts, and green onion. Bring to boiling; reduce heat. Cover and simmer about 8 minutes or till rice is done. Remove from heat.
Remove meat from marinade; reserve marinade. Stir 14 cup of the reserved marinade into stuffing. Spoon stuffing into pocket cut in meat. Secure with small skewers or wooden toothpicks. Place meat in a shallow roasting pan; cover with foil.
Bake in a 350° oven about 1 hour or till meat is done, brushing occasionally with the reserved marinade. To serve, slice meat diagonally across the grain; brush with marinade just before serving.