Steak with Ginger-Plum Barbecue Sauce

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

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.

Notes

* To easily remove pea pod strings, slightly cut corner of pod with pairing knife and peel back string.

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.

Nutrition

Per serving: 496 calories; 9g fat (2g saturated fat; 4g monounsaturated fat); 61mg cholesterol; 531mg sodium; 66g carbohydrate; 6.2g fiber; 36g protein; 8.4mg niacin; 0.8mg vitamin B6; 1.5mcg vitamin B12; 6.9mg iron; 43.0mcg selenium; 6.1 mg zinc

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Attribution

Recipe and photo used with permission from: Texas Beef Team

As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.