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| 1 x ca. 450 g | Flank steak |
| 4 Esslöffel | Olive or peanut oil |
| 4 Esslöffel | soy sauce |
| 4 Esslöffel | molasses |
| 2 Esslöffel | Worcesteshire |
| 2 Esslöffel | honey |
| 1 | Onion coarsely chopped |
| 40 Milliliter | garlic |
| 2 | Fresh jalapeno peppers; coarsely chopped |
| 2 Bund | Fresh cilantro; coarsely chopped |
| 3 Esslöffel | peanut oil |
| 20 | Snow pea pods |
| 1 | Carrot cut thinly on a bias |
| 1 | Red onion; julienned (one half only) |
| 1 | Red pepper; julienned (one half only) |
| 8 | mushrooms sliced |
| 1 Tasse | Bean sprouts; (one half only) |
| 2 Teelöffel | sesame oil |
| | salt |
| | pepper ground |
|
all the marinade ingredients in a blender or food processor and bl
2. Prepare a hot grill. Grill the steak to the desired degree of doneness a
3. Heat the peanut oil in a wok or large saute pan over high heat. Add the
4. To serve, slice the flank steak thinly on a bias and arrange on a platte
This recipe is taken from the Cuisine for All Seasons Cookbook (page 43) wh Recipe from Robert Helstrom Kuleto's in San Francisco
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