Before grilling beef flank steak and a bunch of green onions marinate for several minutes in a spicy mixture of Japanese ponzu sauce, wasabi mayonnaise and vegetable oil and filled with wonderful Asian notes. Then the steak is weak roasting is cut into thin slices against the fibers and served in a bowl of ginger jasmine rice with fried green onions and light salad of fresh carrots and cucumbers in an Asian dressing. To make jasmine rice more spicy, boil it with ginger root slices, and before serving mix with fried sesame seeds. Nutritional value of one serving: (4 total) Calories 629, total fats 26 g., saturated fats 7 g., proteins 35 g., carbohydrates 59 g., fiber 2 g., cholesterol 96 mg., sodium 712 mg., sugar 0 g. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 flank steak weighing 0.6 kg. (approximately 2.5 cm thick)
- 1/4 Art. ponzu sauce
- 1/4 Art. creamy wasabi mayonnaise sauce
- 1 tbsp. l vegetable oil + optional for grill
- 1.5 tbsp. jasmine rice
- 5 cm. Ginger root, peeled and finely chopped
- 2 bunches of green onions, cut in half
- 1 tbsp. l toasted sesame seeds
- 2 diced cucumbers
- 1 tbsp. grated carrots (about 2 pcs. medium)
- 1 tbsp. l rice vinegar
Recipes with similar ingredients: beef, jasmine rice, ginger root, cucumbers, carrots, rice vinegar, wasabi, green onions, sesame seeds
Recipe preparation:
- Preheat the grill to moderate heat.
- Prick the entire surface of the steak with a fork. Mix in large a bowl of 3 tbsp. l ponzu and wasabi mayonnaise sauce with vegetable oil. Add the steak; rotate to fully cover it. Let it brew for 10 minutes.
- In the meantime, boil the rice as recommended on packaging by adding ginger to the water.
- Lubricate the grill with vegetable oil. Get the steak out marinade. Add green onion to the marinade. Grill steak, over 8-10 minutes on each side for light roasting. Shift to chopping board and let rest 5 minutes.
- In the meantime, remove the onions from the marinade and fry, turning, until it is fried in places, about 3 minutes; shift to chopping board.
- Loosen the rice with a fork, if desired, remove the ginger and add sesame seeds. Mix cucumbers and carrots with the remaining 1 tbsp. l ponzu sauce and vinegar.
- Thinly cut the steak across the fibers and chop the green coarsely bow. Put cucumber-carrot salad on each serving of rice, slices of steak, green onions and the remaining 1 tbsp. l wasabi mayonnaise.
