Beef Recipes
Steak with Ginger-Plum Barbecue Sauce
This versatile sauce does double duty as a marinade in this Asian-inspired grilled steak recipe.
Total preparation and cooking time: 35 minutes
Marinating time: 6 hours or overnight |
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| Ingredients: |
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1 |
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beef top round steak, cut 3/4 inch thick (about 1 pound) |
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1 |
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tablespoon vegetable oil |
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2 |
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cups thinly sliced carrots |
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3 |
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cups fresh pea pods, strings removed |
| 1 |
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clove garlic, minced |
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Salt and black pepper |
| 3 |
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cups hot cooked jasmine rice, prepared without butter or salt |
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Chopped fresh cilantro |
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| Marinade: |
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1/2 |
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cup prepared plum sauce |
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2 |
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tablespoons minced fresh ginger |
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2 |
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tablespoons fresh lemon juice |
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2 |
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tablespoons soy sauce |
| 2 |
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tablespoons ketchup |
| 1 |
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tablespoon minced garlic |
| 1 |
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tablespoon brown sugar |
| 1/4 |
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teaspoon ground red pepper |
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Instructions: |
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1. |
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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 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator. |
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2. |
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Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 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. |
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3. |
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Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots; stir-fry 5 minutes. Add pea pods and garlic; stir-fry 2 minutes. |
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4. |
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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. |
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Makes 4 servings. |
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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. |
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This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. |
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Cook’s Tip: 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. |
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Cook’s Tip: To easily remove pea pod strings, slightly cut corner of pod with pairing knife and peel back string. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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