Serves: 4
Total Calories: 563

1 pound beef flank steak 3/4 inch thick
1/2 cup soy sauce
1/4 cup vegetable oil
2 tablespoons brown sugar
2 teaspoons dry mustard
1 teaspoon ginger ground
1/8 teaspoon garlic powder
1 cup water
1 cup mushrooms sliced
1 (8-ounce) can water chestnut sliced, drained
1/2 cup long grain rice
1/2 cup carrot shredded
1/4 cup green onion sliced
Parsley sprigs

Cut a pocket lengthwise in flank steak. Place in a shallow baking dish.

In a small bowl, mix soy sauce,vege table oil, brown sugar, mustard, ginger and garlic powder until well blended. Pour over meat, spooning some into pocket. Marinate for 30 minutes at room temperature, basting several times.

Meanwhile, in a medium saucepan over medium-high heat, bring water, mushrooms, water chestnuts, rice, carrot and green onions to a boil. Reduce heat to low, cover and simmer for 10 minutes or until rice is partially tender.

Preheat oven to 350°. Drain meat, reserving marinade. Fill steak with rice mixture. Secure with wooden picks. Place in a 12 x 8 x 2-inch glass baking dish. Cover with foil.
Basting occasionally, bake for 1 to 1 1/2 hours or until fork tender and edges are browned.

Transfer to a serving platter, slice across the grain and garnish with parsley.

Nutritional Facts:

Serves: 4
Total Calories: 563
Calories from Fat: 120

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