Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ¾ cup (175 mL) soya sauce
- ¾ cup (175 mL) red wine
- ¾ cup (175 mL) oil
- 2 tablespoons (25 mL) grated fresh ginger or crushed garlic
- 2 ½ to 3 pounds (1.2 to 1.5 kilograms) flank steak
- =
Directions
Combine soya sauce, wine, oil and ginger or garlic in a shallow bowl. Score meat with shallow cuts, criss-cross-style at 2-inch (5 cm) intervals and add to marinade, turning to coat meat. Cover and refrigerate for at least four hours but preferably overnight, turning occasionally.
Remove meat from bowl, reserving marinade. Barbecue over medium-hot coals or at medium-high setting, brushing occasionally with marinade, 4 to 6 minutes per side, or until cooked to desired doneness. Remove from barbecue and let stand for 5 minutes, then cut diagonally across the grain, in extra-thin slices. Wrap well and chill.