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Author Notes: I would file this under my best child friendly meal. Our kids will eat almost anything but I know many parents are faced with picky eaters. As witnessed at a 5 year old birthday party this weekend; one little girl with plate of fruit salad, watermelon, carrot sticks and cucumber rounds and across from her another young lady with only a hot dog and two meatballs on her plate. I serve this when we have 4+ kids at the house, this way, each child can pick what best suits their palate. The kids love it, they can design their own meal and there is the added bonus of eating with your hands. There isn't much in the way of preparation either. You need some time to marinate the meat but aside from that it's just a lot of chopping and I find the kids like to help with that too. The flank steak + marinade is my memory of what my neighbor Claudia used to serve me growing up. I quit eating meat at 13 but I continued to eat that flank steak as my only exception for a couple more years.
You can use any vegetables; I usually just use whatever I have in the vegetable drawer. - Summer of Eggplant
- 1.5 pounds flank steak
- 1/2 cup low sodium soy sauce
- 2 tablespoons molasses
- 1 tablespoon honey
- 3 garlic cloves, smashed
- 4-5 slices fresh, peeled ginger
- 2 spring onions, slices
- 1/2 red pepper, sliced
- 1 cup bean sprouts
- 2 spring onions, sliced
- 3 carrots, shaved or shredded
- 1 handful basil
- 1 handful cilantro
- 20 lettuce leaves, I use red leaf
- 1 cup rice cooked with 2 cups water
- Combine the soy sauce, molasses, honey, garlic, ginger and two spring onions in a sealable plastic bag or a casserole. Add the meat and marinade 3-12 hours, rotate the meat in the sauce every few hours if using a casserole.
- Prepare the remaining vegetables.
- Boil the 2 cups of water, add the rice and simmer for 20 minutes. Remove from heat.
- Prepare a grill for direct grilling. When the grill is hot, a two count with your hand a couple inches above the grate, cook the meat for 4 minutes per side until medium rare. Toss on some extra marinade, while still grilling. Remove from heat and let the meat rest for 5 minutes prior to slicing.
- Slice meat thinly against the grain and serve with the vegetables and rice.
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Flank Steak