Asian Flank Steak with Beans 'n' Cashews

Asian Flank Steak with Beans 'n' Cashews
For make-ahead convenience, you can marinate the flank steak up to 24 hours. The spicy ginger marinade will permeate the meat for a more intense flavor.
Makes 4
Prep 15 m
Chill 120 m
Cook 13 m
Broil 8 m



Flank steak and beans:



  1. 1 of 5 In a bowl, stir soy sauce, sesame oil, rice vinegar, brown sugar, ginger, red pepper flakes and oyster sauce.
  2. 2 of 5 Place steak in a large resealable plastic bag; add half of the marinade; reserve remaining half. Refrigerate for 2 hours.
  3. 3 of 5 Heat broiler. In a medium-size skillet, cook beans and 1/2 cup water, covered, over medium-high heat for 5 minutes. Remove cover, add peppers and cook for 5 minutes or until water cooks off.
  4. 4 of 5 Meanwhile, coat a broiler pan with nonstick spray. Remove steak from marinade (and discard marinade). Broil steak 4 minutes per side or until instant-read thermometer reads 155 degrees F. Place on a cutting board to rest.
  5. 5 of 5 Stir cornstarch mixture into reserved marinade; add to beans along with cashews and cook 2 to 3 minutes or until thickened. Slice steak and serve with beans.
Nutrition Information for Asian Flank Steak with Beans 'n' Cashews
Servings Per Recipe: 4
Per Serving: 38 g pro., 522 kcal cal., 931 mg sodium, 7 g fiber, 73 mg chol., 35 g carb.