I don’t know about everyone else, but we’re in serious detox mode here after our Easter weekend indulgences (plus, our trip to Kauai is only four weeks away!). So, last night’s Asian flank steak skewers came courtesy of Skinnytaste, one of my favorite food blogs — so far, everything I’ve made from there (including the slow cooker kalua pork that was one of my Easter brunch entrees) has been delicious; you would never think any of it was low-calorie, and yet it is.
These flank steak skewers, marinated in soy sauce, garlic, ginger and sesame oil, are easy to prepare, and grill or pan fry easily. The skewers add a fun touch (you can skip the skewers if you don’t have any on hand). You can serve these as appetizers, but I paired mine with some rice and sauteed zucchini with garlic to make a satisfying, healthy dinner. Four skewers only cost you 150 calories!
Makes approximately 24 skewers (6 servings)
- 1.5 pounds flank steak, sliced thin
- 1.5 cups reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- Juice of one lime
- 24 skewers (soak the skewers in water for 30 minutes to prevent burning during the cooking process)
Slice the steak into thin strips against the grain. Combine the soy sauce, garlic, ginger, sesame oil and lime juice; whisk to combine well. Marinade the steak strips in the soy sauce mixture for at least an hour.