Asian Flank Steak with Beans 'n' Cashews

For make-ahead convenience, you can marinate the flank steak up to 24 hours. The spicy ginger marinade will permeate the meat for a more intense flavor.

Asian Flank Steak with Beans 'n' Cashews
Servings: 4 Prep 15 mins Chill 2 hrs Cook 13 mins Broil 8 mins


  • 1/2 cup light soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1/4 cup packed light-brown sugar
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon red pepper flakes
  • 2 teaspoons oyster sauce
  • 1 teaspoon cornstarch blended with 1 Tbs. water
Flank steak and beans:
  • 1 1/4 pounds flank steak
  • 1 1/2 pounds green beans, ends trimmed
  • 2 small yellow or red sweet peppers, cored, seeded and sliced
  • 3/4 cup cashews

Make It


1. In a bowl, stir soy sauce, sesame oil, rice vinegar, brown sugar, ginger, red pepper flakes and oyster sauce.

2. Place steak in a large resealable plastic bag; add half of the marinade; reserve remaining half. Refrigerate for 2 hours.

3. Heat broiler. In a medium-size skillet, cook beans and 1/2 cup water, covered, over medium-high heat for 5 minutes. Remove cover, add peppers and cook for 5 minutes or until water cooks off.

4. Meanwhile, coat a broiler pan with nonstick spray. Remove steak from marinade (and discard marinade). Broil steak 4 minutes per side or until instant-read thermometer reads 155 degrees F. Place on a cutting board to rest.

5. Stir cornstarch mixture into reserved marinade; add to beans along with cashews and cook 2 to 3 minutes or until thickened. Slice steak and serve with beans.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 522, chol. (mg): 73, carb. (g): 35, fiber (g): 7, pro. (g): 38, sodium (mg): 931, Percent Daily Values are based on a 2,000 calorie diet.