Ono Flank Steak
A quick, savory Japanese-inspired flank steak snack, glazed with soy, sugar, and garlic for a sweet‑umami bite, perfect for a fast weeknight meal.
Ingredients
Instructions
- Combine the shoyu, sugar and garlic to make the marinade.
- Soak the sliced flank steak in the marinade for 1 to 2 hours to absorb flavor.
- Add chopped green onions to the steak after marinating.
- Coat each steak piece in flour, then dip into beaten eggs.
- Fry the coated steak in a small amount of oil over medium heat until cooked through.
- Do not deep fry; cook just until the steak is browned and crispy.
Tips & Substitutions
For a more intense flavor, marinate the flank steak overnight. If you don't have shoyu, you can substitute with soy sauce, but adjust the sugar as needed since shoyu is sweeter. To achieve a crispier texture, ensure the oil is hot before frying the coated steak. Serve it with a side of steamed rice or alongside a refreshing Chinese Cole Slaw to balance the flavors.
Serving Suggestions
Ono Flank Steak is delicious served over a bed of rice or alongside stir-fried vegetables. Pair it with Japanese Fried Rice for a complete meal, or enjoy it in a sandwich with fresh greens. Garnish with additional chopped green onions for a pop of color and flavor, making it an attractive dish for any gathering.
Storage & Reheating
Leftover Ono Flank Steak can be stored in an airtight container in the refrigerator for up to three days. When reheating, place the steak in a skillet over low heat to maintain its tenderness, adding a splash of water to prevent drying out. Alternatively, you can microwave it for 30 seconds to a minute, checking for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Ono Flank Steak contains roughly 253 calories, with 8g protein, 50g carbohydrates, and 3g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1046mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat instead of flank steak?
Yes, you can use other cuts like skirt steak or sirloin. However, keep in mind that cooking times may vary, and marinating may need to be adjusted for tenderness, especially with tougher cuts.
Can I make this dish gluten-free?
Absolutely! Substitute shoyu with a gluten-free soy sauce or tamari. Use cornstarch instead of flour for coating, ensuring the dish remains gluten-free while still achieving a crispy texture when fried.
What can I serve with Ono Flank Steak?
This dish pairs beautifully with steamed vegetables or a refreshing salad. You might also consider serving it with Quick Chop Suey for a delightful fusion of flavors, making for a satisfying meal that is sure to impress.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).