Reviewed: Feb. 5, 2012

This is one of my favorite recipes. I make twice a year or more. I make stir fried rice with lots of veggies in to seve with it. It makes excellent leftovers for salads or sandwiches.

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Reviewer:

Valerie1998

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Sep. 2, 2011

This dish is okay, I might make it again and chop it up with some thai noodles or something. Thanks for the recipe :)

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Reviewer:

berry sweet

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Bonnyville, Alberta, Canada

Reviewed: Aug. 27, 2011

This is pretty good. I'm not crazy about the cooking method. I just cooked it right on the grill. I also used 2 cloves fresh garlic instead of garlic salt. I do feel like it's missing fish sauce though and next time I make it I'll slip some in. It did smell fabulous on the grill. Reminded me of street vendors!

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ASTCLAIR1

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Reviewed: Sep. 8, 2010

Wow! The taste is absolutely phenomenal! I served with an old fashioned texas spicy cream of carrot soup and a light salad, and it was a major hit!

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Reviewer:

sxxymarineswife

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Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Aug. 10, 2009

OK ....... a bunch of ingredients you seldom see together, but it seemed interesting. I followed the recipe EXACTLY. I grow my own lemongrass, basil, mint, and a bunch of other stuff so it wasn't difficult to prepare. The biggest issue I had was the lack of cooking detail. 20 minutes on medium-high (on my grill) got RARE. I then sliced it all and returned it to the grill grates to finish cooking for another 5 minutes. I may try the recipe again -- but just for the marinade / sauce. I'll stick to other proven flank recipes.

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Reviewer:

kaz

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Hot Springs Village, Arkansas, USA

Reviewed: Aug. 1, 2009

Great as a marinade for just about any type of meat.

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Reviewer:

broomclandad

Cooking Level: Intermediate

Home Town: Castle Rock, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: May 17, 2009

I made a few changes by adding fresh garlic instead of garlic salt (soysauce is salty enough).This recipe was a HUGE hit for some realy foodies that I served it to. I marinated Filet instead of Flank Steak to make the affair a little more upscale. I served cold noodles with peanut sauce, green salad with a cilantro lime dressing, and meyer lemon roasted asparagus. The meal was fantastic!

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Reviewer:

estollmeyer

Reviewed: Jan. 30, 2009

I have made this for a couple years now. It is outstanding and deserves more stars. I do not omit any ingredients, use McCormicks dried lemon grass and soak in warm water for 20-30 minutes before chopping, and do use fresh mint and basil. I marinate the meat 24-48 hours, bring up to room temparature before cooking and cook medium rare, let it rest a few minutes and slice very thin and serve with fried rice or a salad with some type of Asian dressing. It makes great left overs for steak salad or steak sandwhiches. I have made it for house geusts a few times and everyone raves about the taste and how tender the meat is.

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Reviewer:

Valerie

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Jan. 21, 2009

My mom is Japanese so I have almost exclusively prepare my steaks with soy sauce-based mariandes. I love the ingredients in this marinade so I expected a really delicious steak, but for a soy sauce-based mariande, it really wasn't that flavorful. Wasn't bad, but I won't make it again.

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Reviewer:

sailshonan

Cooking Level: Expert

Reviewed: Oct. 20, 2008

We were ready for a new way to prepare flank steak, and this one was loved by all! Per other reviewers, reduced coriander by half, and chile paste by 2/3 (but that one's up to you!), and unintentionally marinated for 24 hours! Delicious! We grow our own lemon grass, and if you don't have it, try the local asian foods store. You can sometimes find all of these ingredients in some larger groceries, including the cooking rice wine.

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