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1
In a shallow glass dish, stir together the wine, 1 tablespoon brown sugar, and 1 teaspoon chili garlic sauce or paste until the sugar is dissolved.
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2
Add the beef, turning to coat.
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3
Cover and refrigerate for 8 hours, turning occasionally.
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4
Preheat the oven to 400F.
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5
Lightly spray a large shallow metal baking pan with cooking spray.
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6
Spread the onions in the pan.
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7
Drizzle with the oil.
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8
Stir to coat.
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9
Spread the onions in a single layer.
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10
Roast for 30 minutes, or until the onions begin to brown on the edges, stirring halfway through.
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11
Transfer to a small bowl.
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12
Preheat the broiler.
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13
Lightly spray the broiler pan with cooking spray.
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14
Stir 1/8 teaspoon salt, remaining 1 teaspoon chili garlic sauce or paste, and remaining 1 tablespoon brown sugar into the onions.
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15
Cover to keep warm.
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16
Drain the beef, discarding the marinade.
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17
Sprinkle with the remaining 1/4 teaspoon salt.
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18
Transfer to the broiler pan.
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19
Broil the beef about 6 inches from the heat for 3 minutes on each side, or to the desired doneness.
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20
Transfer to a cutting board and let stand for 5 minutes.
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21
Slice the beef.
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22
Serve topped with the onion mixture.
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23
(Per serving)
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24
Calories: 216
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25
Total fat: 6.5g
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26
Saturated: 2.0g
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27
Trans: 0.0g
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28
Polyunsaturated: 1.0g
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29
Monounsaturated: 3.5g
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30
Cholesterol: 56mg
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31
Sodium: 280mg
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32
Carbohydrates: 13g
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33
Fiber: 2g
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34
Sugars: 9g
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35
Protein: 25g
-
36
Calcium: 35mg
-
37
Potassium: 455mg
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38
2 vegetable
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39
3 lean meat
