Combine soy, oil, sugar, ginger, garlic, red pepper flakes, green onions and sesame oil. Set aside 3 T for use later and refrigerate. Marinate the remaining mixture with the flank steak overnight in the refrigerator.
Before cooking the meat, prepare the vegetables. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Then cut cross wise into thin slices. Refrigerate the prepared cucumber, shredded lettuce and carrot separately.
About 30 minutes before cooking bring the flank steak out of the frig. Place the meat on a lightly oiled grill for 6 minutes a side. Remove from grill and cover with foil and let rest 5 minutes.
Combine the lettuce, cucumber and carrots and toss with reserved 3 T of soy mixture. Slice the meat thinly across the grain and place on top of vegetables. Sprinkle with sesame seeds.
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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 173 (41%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 39.7mg||12 %|
|Sodium 10235.1mg||353 %|
|Potassium 859.1mg||23 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 19.1g|
|Protein 42.4g||61 %|
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Calories per serving: 421
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