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Steak with Ginger Plum Barbecue Sauce

Updated February 23, 2016
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Cookbook

The Healthy Beef Cookbook

Published by Houghton Mifflin Harcourt

This image courtesy of Hans Rott

This Asian-inspired lean beef dish is brought to life through the power of umami. A dash of soy sauce added to the zesty, sweet marinade brings out the best in beef.

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

Makes4 servings

Preparation Time6 hr

Preparation Time - Text6 hours or overnight

Cooking Time35 min

Cooking Time - Text35

Cooking Methodgrilling

CostModerate

Moderate

Total Timehalf-day

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, low carb, peanut free

Equipmentgrill

Mealdinner

Taste and Texturemeaty, savory, spiced, sweet, umami

Ingredients

  • 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
  • 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   

Instructions

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.

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.

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.

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.

3. 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.

4. 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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