Photo of Vietnamese flank steak by WW

Vietnamese flank steak

SmartPoints® value per serving
Total Time
22 min
12 min
10 min
Here's a delicious steak recipe that works best if you plan ahead, as the meat will need to marinate in the refrigerator for 4 to 8 hours. It's great to put together in the morning so you can cook it off when it's almost dinnertime. The marinade comes together quickly and features soy sauce, lime juice, sugar for a touch of sweetness, and red pepper flakes for a touch of heat. You'll also be able to use the rest of the marinade as the sauce as you're finishing off the steak. Serve this succulent beef dish over rice or wrap it up in whole-wheat tortillas. Keep some in your fridge at all times, as the possibilities are endless!


Low sodium soy sauce

2 Tbsp

Fresh lime juice

3 Tbsp


4 tsp

Red pepper flakes

½ tsp, crushed

Uncooked lean flank steak

1 pound(s)

Uncooked scallion(s)

1 Tbsp, minced

Cooked white rice

2 cup(s)


  1. In a cup, stir together soy sauce, lime juice, sugar and red pepper flakes.
  2. Score one side of flank steak using a sharp knife. Place steak in a shallow bowl and rub on half of the soy sauce mixture; cover steak and marinate in refrigerator for 4 to 8 hours, turning over once. Refrigerate remaining soy mixture separately.
  3. Preheat broiler.
  4. Arrange steak on broiler pan and place in preheated broiler 3 inches from heat. Broil 3 to 4 minutes per side for medium doneness or 5 minutes per side for medium to well done. (Note: You can also pan-grill or use an outdoor grill to cook the flank steak.)
  5. Remove from broiler and cut steak across grain into thin strips. Stir scallions into separated soy mixture, warm and drizzle over meat. Yields 3 ounces of meat and 1/2 cup of rice per serving.