Steak with Ginger-Plum Barbecue Sauce


Steak with Ginger-Plum Barbecue Sauce

Ingredients

Marinade

  • 1/2 cup prepared plum sauce
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon minced garlic
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground red pepper

    Steak

    • 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

    Instructions

    1. Combine marinade ingredients in small bowl.
    2. 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 refrigerator.
    3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals.
    4. 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.
    5. Remove; keep warm.
    6. Heat oil in large nonstick skillet over medium-high heat until hot.
    7. Add carrots; stir-fry for 5 minutes.
    8. Add pea pods and garlic; stir-fry for 2 minutes.
    9. Carve steak into thin slices. Season with salt and black pepper, as desired.
    10. Place remaining marinade in small saucepan; heat until warm. Serve with steak, vegetables and rice.
    11. Garnish with cilantro, if desired.

    Yield: 4 servings | Prep Time: 10 min
    Refrigerate 6 hr to overnight | Cook Time: 10 min

    Suggestions

    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, turning once.

    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 used with permission from: Texas Beef Council

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