Oriental Flank Steak with Asparagus and Wild Rice Pilaf

READY IN: 1hr 20mins
Recipe by ellie_

This low calorie peppery steak dinner (Cooking light, January 1999) is a delicious meal for the whole family. Prep time includes minimum marinating time.

Top Review by Derf2440

This was delicious!! well worth the effort. I used flank steak and marinated it with the asparagus overnight. I did steam rather than boil the asparagus. Very nice combination, spinach, wild rice and celery with a nice little bite in the marinade, and a touch of nuttiness with the sesame oil. We'll be making this one again, thanks for sharing.

Ingredients Nutrition

Directions

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

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