1 1/2 to 2 lb. London broil
1 tbsp. olive oil
1 medium onion, chopped
1 tbsp. corn starch
cooked white rice (your choice)

ASIAN STYLE MARINADE/SAUCE:

1 cup soy sauce
1/2 cup brown sugar
1/2 cup orange juice
2 tbsp. yellow mustard
1/2 tbsp. basil
4 garlic cloves, minced
1 tbsp. olive oil

Mix soy sauce, brown sugar, orange juice, mustard, basil, minced garlic and 1 tablespoon of olive oil into a bowl. Place London broil onto an aluminum foil lined casserole dish. Pour about half the contents over the meat and then fold the aluminum foil up so that the meat is submerged in the sauce. Put remainder of sauce in a separate dish. Refrigerate both for at least twelve hours.

To cook meat, take meat and broil 8-inches or so from the broiler. Start with 10 minutes on each side. Marinate every 5 minutes with the marinade it was soaking in. Depending on thickness and other factors cooking time may vary. I use a meat thermometer. Remember it will cook another 5 to 10 degrees once you take it out of the oven, so don't get to carried away. I think it tastes best medium rare.

While steak is cooking, put 1 tablespoon of olive oil in pan and add one chopped medium onion. Cook 5 minutes over medium heat or until they start getting soft. Add the other container of sauce and simmer for 10 minutes. Add corn starch and stir for 30 seconds. Simmer another 5 minutes and turn to low.

Once your steaks are to temperature, let them sit 5 minutes, slice into 1/4-inch pieces, and serve over white rice with the Asian style sauce drizzled over the top. Enjoy!

Submitted by: Tim