Flank Steak and Rice Recipe
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based on 3 votes
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Category: |
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Ingredients: |
Ingredients: 1 lb. flank steak
For marinade:
1/2 cup soy sauce
1 clove minced garlic or 1 tsp. garlic salt
1/2 tsp MSG (Accent)
1 Tbsp. salad oil
1 tsp. ground ginger
1/4 cup sugar
Minute Rice, butter, onion, chicken bouillon, mushrooms, parsley
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Directions: |
Directions:Place meat in a large (9x13) cake pan
To make marinade: mix soy sauce, garlic, salad oil, ginger and sugar, then pour over meat.
Turn meat to cover with marinade
Marinate at least 3-5 hours in refrigerator, turning often
Broil or BBQ until brown
Slice an an angle against grain of the meat.
For Rice:
2 cups Minute Rice
2 Tbsp butter for every cup of rice used
1/4 of a large onion (chopped) for every cup of rice used
1 cup of chicken broth (or 1 cup of water + 1 bouillon cube) for every cup
of rice used
canned mushrooms (optional)
Parsley for color - a T or to taste
Melt butter in large skillet....add chopped onions and saute until onion is soft
Add rice and stir until coated with butter
Add water/broth and bring to boil - stirring often
Turn off heat and stir occasionally until rice is done
Sprinkle in parsley for color
Add drained, canned mushrooms if desired
I usually use white Minute Rice but have used 1/2 white and 1/2 brown. Can cut back on the onion or add more - - to your taste.
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Personal
Notes: |
Personal
Notes: When we lived in Tooele (1968-1973) we had good friends, Connie and Reid Seamons, who introduced us to this yummy dish. It has been a summertime favorite since that time. The kids and grandkids all LOVE it!
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