MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Teriyaki Steak
Categories: Beef, Sauces, Herbs, Vegetables, Rice
Yield: 6 servings

2 lb Flank steak
1/2 c + 1/3 c soy sauce; divided
1/4 c Balsamic vinegar
1/4 c Honey
1 ts Ground ginger
2 cl Garlic; minced
2 tb Butter; divided
3 lg Eggs; beaten
2 c Cold cooked rice
1 c Frozen peas
3/4 c Frozen pearl onions

Place steak in a shallow dish. In a small bowl, whisk
1/2 cup soy sauce, vinegar, honey, ginger and garlic.
Pour half of the marinade over steak; turn to coat.
Cover and refrigerate overnight. Cover and refrigerate
remaining marinade.

Drain and discard marinade. Grill steak, covered, over
medium heat or broil 3" - 4" from the heat for 7-9
minutes on each side or until meat reaches desired
doneness. Let stand for 10 minutes before slicing.

Meanwhile, transfer reserved marinade to a small
saucepan. Bring to a boil; cook until liquid is reduced
by half. Set aside.

In a large skillet, heat 1 tablespoon butter over
medium-high heat. Pour eggs into skillet. As eggs set,
lift edges, letting uncooked portion flow underneath.
When eggs are completely cooked, remove to plate. Chop
eggs into small pieces; set aside.

In the same skillet, stir-fry rice in remaining butter
over medium-high heat. Stir in the peas, onions and
remaining soy sauce.

Add eggs; cook and stir until heated through. Thinly
slice steak across the grain; serve over rice. Drizzle
with sauce mixture.

Dan Mayer, Olney, Illinois

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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