Asian Flank Steak With Beans And Cashews

1. 1

   1. Marinade: In a bowl, stir soy sauce, sesame oil, rice vinegar, brown sugar, ginger, red pepper flakes and oyster sauce.

2. 2

   2. Steak and Beans: Place steak in large resealable plastic bag; add half of the marinade; reserve remaining half. Refrigerate for at least 2 hours.

3. 3

   3. Prepare Grill (or could be broiled) and jasmine rice

4. 4

   4. In a medium sized skillet cook beans and water covered over medium high heat for five minutes. (put about 1/2 inch of water in pan, bring to a boil and add beans). Remove cover and add pepper cook for five minutes.

5. 5

   5. Meanwhile, remove steak and grill for 4 minutes per side or until instant read thermometer reads 155 degrees. Place on cutting board, cover with foil and allow to rest.

6. 6

   6.Stir cornstarch mixture into reserved marinade; add to beans along with cashews and cook 2 -3 minutes until thickened. (One might want to remove some of the water before adding sauce) Slice steak and serve with green beans and jasmine rice

* Per serving · 4 servings · Values may vary.