Michael Kraus for The New York Times
The simplest protein we know is our grandmother's marinated flank steak -- a recipe whose source she has long forgotten, but which we like to think was inspired by her childhood in Japan and her golden years in the South: pour a half-cup of bourbon, a half-cup of soy sauce and a half-cup of water into a freezer bag, add the steak, seal shut and marinate for four hours in the fridge.
The Spruce Eats / Diana Chistruga
| Nutritional Gu >(per serving) | |
|---|---|
| 379 | Calories |
| 28g | Fat |
| 15g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 1 omelet (3 to 4 servings) | |
| Amount per serving | |
| Calories | 379 |
| % Daily Value* | |
| Total Fat 28g | 36% |
| Saturated Fat 7g | 33% |
| Cholesterol 286mg | 95% |
| Sodium 1829mg | 80% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 4g | 13% |
| Protein 20g | |
| Calcium 74mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
If you've enjoyed egg foo yung in Chinese restaurants, use this recipe to recreate the dish at home. Essentially an omelet shaped like a pancake, egg foo yung is a cultural hybrid of a dish. It's largely known as Chinese-American, but it's also served in countries such as Britain and Southeast Asia.
While not traditionally Chinese, egg foo yung has long appealed to the American palate and it remains a great choice as a simple family dinner.
