Asian tonight!

So tonight I'm going to make the following meal from cooking light. I love Asian food, and could probably eat it every day (unlike my husband who would love either Italian or some good ol' meat & potatoes). I'm hoping this turns out well though. I'm usually not one to put sugar in savory dishes (i.e. the maple syrup in this) but I've told myself I need to try things so we shall see.


Maple and Soy-Glazed Flank Steak
Cooking Light, March 2010
serves: 4 (3 oz each)
WW points: 5

1 lb flank steak, trimmed
1/4 c less-sodium soy sauce
3 tbsp maple syrup
2 tbsp sake or dry sherry (I happen to have sherry)
2 tsp dark sesame oil
1 tsp Sriracha (Asian hot chili sauce - and yes, I have this on hand)
1/8 tsp freshly ground black pepper
Cooking spray

Preheat broiler

Pierce steak gently on both sides. Combine steak and the next 6 ingredients in a shallow dish; turn to coat. Marinate at room temperature for 20 minutes, turning occasionally.

Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.

Brush steaks with half of glazel; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut diagonally across the grain into thin slices.

Serve with the following 2 sidedishes....

Silky Sesame Cucumbers

Cut 1 English cucumber (the regular ones were on sale... so I'm using those instead) into very thin slices. Toss with 1 tsp kosher salt; let stand 15 minutes. Drain, firmly squeeze dry, and place in a bowl. Drizzle with 2 tbsp seasoned rice vinegar and 3/4 tsp dark sesame oil; toss well. Srit in 2 tsp toasted sesame seeds.

Scallion Noodles

Cook 8 oz wide rice noodles according to package directions; drain and rinse with cold water. Combine noodles, 1/2 c shaved carrots, 1/4 c green onion strips, 2 tbsp seasoned rice vinegar, 1 tbsp dark sesame oil, 1/4 tsp crushed red pepper, and 1/4 tsp salt.

One note, I have rice vinegar on hand, but not seasoned rice vinegar. I think the seasoned kind is too sugary. So, I've found that to make seasoned rice vinegar, you combine a 3-to-1 ratio of rice vinegar to sugar, add a pinch of salt, and stir until it dissolves. I plan on doing this, but with a bit less sugar.

Goodbye! Or.... zai jian(再见) !!

~M