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Chili Oriental Steak


3 tbsp. soy sauce
2 tbsp. water
2 tbsp. dry sherry
1 tbsp. cooking oil
2 tsp. chili powder
2 cloves garlic, minced
1/2 tsp. ground ginger
1 (1-1 1/2 lb.) beef flank steak


Combine soy, water, sherry, oil, chili powder, garlic and ginger. Score steak at 1 inch intervals in a diamond pattern on both sides. Place in a plastic bag set into a shallow dish. Pour marinade over steak. Close bag. Marinate in the refrigerator for 6-24 hours, turning occasionally. Drain steak, reserving marinade.

Grill on an uncovered grill directly over medium coals for 12-14 minutes or until medium-rare, turning once and brushing frequently with reserved marinade. To serve, slice the meat diagonally across the grain into very thin slices. Makes 4 servings. 260 calories per serving.

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