Korean Flank Steak


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Serves 4  Cook Time 40 minutes (includes rest times)

1 tbsp Splenda sugar substitute
3 tbsp low-sodium soy sauce
1 tbsp sake
4 large cloves garlic, finely chopped
3 scallions, white part only, minced
2 tsp finely chopped ginger (peeled)
2 tsp toasted sesame oil
1 lb skirt steak, trimmed and cut into 4 portions
1 tbsp vegetable oil
Salt and freshly ground pepper


  1. Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once.
  2. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes.
  3. Slice thinly against the grain

Nutritional Info: Calories: 240; Total Fat: 14 g, Protein: 23.9 g, Carbohydrates: 2.8 g,
Sodium: 530 mg

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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