Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Coriander | 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
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup rice wine
- 1/4 cup fresh lime juice
- 2 tablespoons dark sesame oil
- 1/2 small red onion, chopped
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 3 tablespoons sliced lemon grass
- 3 tablespoons crushed peanuts
- 3 tablespoons chile paste
- 1 tablespoon ground coriander
- 1/2 teaspoon garlic salt
- 2 pounds flank steak
Directions
In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil.
Stir in onion, basil, mint, lemon grass and crushed peanuts.
Season with chile paste, coriander and garlic salt.
Layer flank steak with marinade. Refrigerate 6 hours or overnight.
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Spray a large sheet of aluminum foil with non-stick cooking spray.
Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients.
Fold edges of foil to seal, then grill for 20 minutes.