Serves: 4
Total Calories: 491
1. Cut a pocket lengthwise in flank steak. Place in a shallow baking dish.
2. In a small bowl, mix soy sauce, vegetable 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.
3. Meanwhile, in a medium saucepan over medium-high heat, bring water, mushrooms, water chestnuts, and green onions to a boil. Reduce heat to low, cover and simmer for 10 minutes.
4. Preheat oven to 350°. Drain meat, reserving marinade. Fill steak with 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.
5. Transfer to a serving platter, slice across the grain and garnish with parsley.
This Stuffed Flank Steak Teriyaki recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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