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Flank Steak Teriyaki

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Submitted by johndonna

YIELD

6 servings

PREP

15 min

COOK

4 hrs

READY

4 hrs

Ingredients

6 6
SLICES SLICES PINEAPPLE
juice-packed *
½ 118
CUP ML PINEAPPLE JUICE
from canned pineapples
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
½ 2.5
TEASPOON ML GINGER
ground
1 15
TABLESPOON ML SHERRY
dry
1 15
TABLESPOON ML BROWN SUGAR
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
2 2
1 ½ 355
CUPS ML WATER
boiling
1 237
CUP ML LONG GRAIN RICE
converted, raw

Directions

Roll flank steak, tie and cut into 5 individual steaks.

In shallow bowl, stir together pineapple juice, soy sauce, ginger, sherry, sugar, and Worcestershire sauce.

Marinate steaks about 1 hour in soy mixture at room temperature.

Dissolve bouillon cubes in boiling water; combine with rice and ½ cup of soy mixture in Crock-Pot.

Top each steak with a pineapple ring, then place in Crock-Pot .

Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 346 22% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 413mg 17%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 2%
Sugars g
Protein 71g
Vitamin A 0% Vitamin C 15%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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