Recipe Menu
Picture of Korean Flank Steak w/ Roasted Sweet Potatoes
british korean lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1928 kcal 96 %
  • Fat 103 g 159 %
  • Saturated 34 g 171 %
  • Carbs 36 g 12 %
  • Fiber 2 g 8 %
  • Protein 198 g 397 %
  • Cholesterol 617 mg 206 %
  • Sodium 3995 mg 166 %
  • Calcium 295 mg 29 %
  • Magnesium 258 mg 61 %
  • Potassium 3388 mg 72 %
  • Iron 16 mg 87 %
  • Zinc 35 mg 321 %
  • Phosphorus 1879 mg 268 %
  • Vitamin A 21 µg 2 %
  • Vitamin C 2 mg 3 %
  • Thiamin (B1) 1 mg 46 %
  • Riboflavin (B2) 1 mg 74 %
  • Niacin (B3) 64 mg 398 %
  • Vitamin B6 5 mg 414 %
  • Folate equivalent (total) 120 µg 30 %
  • Vitamin B12 11 µg 446 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 6 mg 42 %
  • Vitamin K 21 µg 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Korean Flank Steak w/Roasted Sweet Potatoes

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons chardonnay, or other white wine
  • 2 garlic cloves, minced
  • 1 tablespoon sesame oil
  • 2 teaspoons red pepper flakes
  • 2 & 1/2 pounds flank steak, sliced across the grain
  • salt and pepper to taste
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil

Login or Join to leave a comment

Login Join

Discussion (0)