Korean Barbecued Flank Steak On Hot And Sour Slaw Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup Tamari dark soy

1 pound bok choy or Napa cabbage, trimmed and shredded with a knife

4 large cloves garlic, chopped, divided

2 teaspoons toasted (dark) sesame oil, eyeball it

Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan

2 tablespoons grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning)

2 pounds flank steak

1 cup sauerkraut (it will taste like kim chee when combined with hot pepper flakes)

1/2 red bell pepper, thinly sliced

2 tablespoons honey

2 teaspoons hot red pepper flakes, divided

2 scallions, finely chopped

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