FBD

Flank Steak Teriyaki

JapaneseChickenAdvanced130 minBy Northstar

Ingredients

Servings
4
  • 2 clove garlic, minced
  • 2 can mushrooms, drained
  • 5 flank steaks
  • 1/
  • 4 cup water
  • 1 tbs olive oil
  • 0.3 cup sugar Mix ground beef, bread crumbs, salt, pepper, and
  • 1 tsp ginger eggs. Shape into 8 oval patties, each about 3/4in
  • 5 pineapple slices thick. Cook patties in large skillet over medium heat
  • 0.3 cup soy sauce until brown and drain. Add onions, garlic, broth and
  • 0.3 cup teriyaki sauce mushrooms. Heat to boiling, then reduce heat to
  • 1 clove garlic, diced simmer. Cook another 10 minutes.
  • 1 tsp cumin
  • 0.5 tsp red pepper Thanks to Mike Audleman -- a Prodigy Scouter
  • 0.5 tsp lemon pepper

Instructions

  1. 1

    Combine all ingredients except steaks and pineapple ONION SWISS STEAK

  2. 2

    to make marinade. Mix well and pour over steaks.

  3. 3

    Marinate 1 - 1 1/2 hours. Fry steaks in large skillet 3 lb round steak, cut into 3/4in strips

  4. 4

    and brush with rest of marinade while cooking. 1 1/2 tsp salt

  5. 5

    Brown, and add pineapple during last few minutes. 1/4 tsp pepper

  6. 6

    2 pkg dry onion soup mix

  7. 7

    2 cloves garlic, minced

Tags

soupgeezer-cookbook