Asian Flank Steak With Beans And Cashews

• Marinade:
• 1/2 cup lite soy sauce
• 2 T. sesame oil
• 2 T. rice vinegar
• 1/4 Cup packed light brown sugar
• 2 t. minced fresh ginger
• 1 t. red pepper flakes
• 2 T. oyster sauce
• 1 t. cornstarch blended with 1 T. water
• Flank Steak and Beans
• 1 1/4 lb. flank steat
• 1 1/2 lb. greeen beans
• 1 red pepper, seeded and slicced
• 3/4 cup cashews
• 4 servings jasmine rice

1. 1. Marinade: In a bowl, stir soy sauce, sesame oil, rice vinegar, brown sugar, ginger, red pepper flakes and oyster sauce.
2. 2. Steak and Beans: Place steak in large resealable plastic bag; add half of the marinade; reserve remaining half. Refrigerate for at least 2 hours.
3. 3. Prepare Grill (or could be broiled) and jasmine rice
4. 4. In a medium sized skillet cook beans and water covered over medium high heat for five minutes. (put about 1/2 inch of water in pan, bring to a boil and add beans). Remove cover and add pepper cook for five minutes.
5. 5. Meanwhile, remove steak and grill for 4 minutes per side or until instant read thermometer reads 155 degrees. Place on cutting board, cover with foil and allow to rest.
6. 6.Stir cornstarch mixture into reserved marinade; add to beans along with cashews and cook 2 -3 minutes until thickened. (One might want to remove some of the water before adding sauce) Slice steak and serve with green beans and jasmine rice

marinade, soy sauce, sesame oil, rice vinegar, brown sugar, fresh ginger, red pepper, oyster sauce, cornstarch, flank, flank steat, greeen beans, red pepper, cashews, jasmine rice

Taken from www.epicurious.com/recipes/member/views/asian-flank-steak-with-beans-and-cashews-1245659 (may not work)