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5 garlic cloves
3 tbsp grated fresh ginger
1/3 cup soy sauce
2 tbsp frozen orange juice concentrate
2 tsp dark sesame oil
2 tsp onion powder
1/2 tbsp cayenne pepper
1 kg flank steak
1/3 cup water
1 head Boston lettuce
2 green onions
1 to 2 tbsp sesame seeds
hot chili-garlic-sauce
Mince garlic. Grate ginger. Place in a small bowl. Stir in soy sauce, undiluted juice concentrate, oil, onion powder and cayenne. Place steak in a large plastic bag. Pour in marinade. Push meat into liquid. Massage bag to coat steak. Squeeze as much air as you can from bag. Seal tightly with an elastic band as close to meat as possible. Place in bowl. Refrigerate at least 4 hours, preferably overnight.
To grill, bring steak to room temperature. Oil grill. Heat barbecue to medium-high. Place steak on grill. Save marinade. Grill with lid closed until meat resists slightly when pressed, about 5 minutes per side for medium-rare. Meanwhile, pour marinade and water into a small saucepan. Bring to a boil. Boil, stirring often, until thickened, 5 to 7 minutes. Separate lettuce leaves. Thinly slice onions diagonally. Let cooked meat stand 5 minutes, then thinly slice. Place a few strips in each lettuce leaf. Sprinkle with sesame seeds and onions and add a dollop of chili sauce. Wrap leaves around filling. Use cooked marinade as a dipping sauce.
Calories 448, Protein 53.9g, Carbohydrates 13.7g, Fat 19.1g, Sodium 1493mg.
During summer, it's easy to cut down on carbs. Here, we've taken a leaf from Korean cuisine and piled thinly sliced steak in lettuce cups instead of buns.