Steak with Ginger-Plum Barbecue Sauce
- 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
- 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
* To easily remove pea pod strings, slightly cut corner of pod with pairing knife and peel back string.
- 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, ash-covered coals.
- 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: 10 min
Refrigerate 6 hr to overnight | Cook: 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, turning once.
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 Team
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