1 beef top round steak, cut 3/4 inch thick (about 1 pound)
1 tablespoon vegetable oil
2 cups thinly sliced carrots
3 cups fresh pea pods, strings removed
1 clove garlic, minced
Salt and black pepper
3 cups hot cooked jasmine rice, prepared without butter or salt
Chopped fresh cilantro
Combine marinade ingredients in small bowl.
Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak
to coat. Close bag securely and marinate in refrigerator for 6 hours or as long
as overnight, turning occasionally. Cover and reserve remaining marinade in
Remove steak from marinade; discard marinade. Place steak on grid over medium,
Grill, uncovered, for 8 to 9 minutes for medium rare doneness,
turning occasionally and basting with some of the reserved marinade during last
2 to 3 minutes of grilling.
Remove; keep warm.
Heat oil in large nonstick skillet over medium-high heat until hot.
Add carrots; stir-fry for 5 minutes.
Add pea pods and garlic; stir-fry for 2 minutes.
Carve steak into thin slices. Season with salt and black pepper, as desired.
Place remaining marinade in small saucepan; heat until warm. Serve with
steak, vegetables and rice.
Garnish with cilantro, if desired.
Yield: 4 servings | Prep Time: 10 min
Refrigerate 6 hr to overnight | Cook Time: 10 min
To broil, place steak on rack in broiler pan so surface of
beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare doneness,
To easily remove pea pod strings, slightly cut corner of pod with pairing knife
and peel back string.
Nutrition information per serving: 496 calories; 9 g fat (2 g saturated fat;
4 g monounsaturated fat); 61mg cholesterol; 531 mg sodium; 66 g carbohydrate; 6.2
g fiber; 36 g protein; 8.4 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 6.9
mg iron; 43.0 mcg selenium; 6.1 mg zinc
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin
B12, iron, selenium and zinc.
As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.
Recipe and photo credit (used with permission):
Texas Beef Council