Ingredients
1/4 cup soy sauce2 tablespoons white vinegar1 green onion, sliced1-1/2 teaspoons garlic powder1-1/2 teaspoons ground ginger3 tablespoons honey3/4 cup vegetable oil1 beef flank steak (about 1-1/2 pounds)1 pound fresh mushrooms, sliced1 green pepper, cut into thin strips1 yellow or sweet red pepper, cut into thin strips3 carrots, cut into julienned strips
Preparation
In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.
