Slice the flank steak across the grain into 1/8" slices, and place
in a 1-1/2 qt casserole dish. Add the remaining ingredients, 1 by
1, to the casserole dish, and using your fingers, mix the
preparation gently but thouroughly. Cover and refrigerate 12 to 24
hours, mixing occasionally.
Remove from the refrigerator at least 1 hour before cooking and
replace the lid with waxed paper (this will hold the heat but
release the steam), and microwave on high for 6 minutes, stirring
after half the time, or until the meat is no longer pink -OR-
Drain the beef before cooking (reserving the marinade), being
careful not to squeeze the juices from the meat, and barbecue the
strips on a hot grill for 25 to 40 seconds per side or until they
are no longer pink. (Slices should not touch each other)
Serve hot, over hot cooked rice with the remaining marinade warmed
and spooned over rice as well.
