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Sunday, June 14, 2009

Steak with Ginger Plum Barbecue Sauce

1 beef top round steak, cut 3/4 inch thick
(about 1 lb) or use your favorite cut of meat
1 Tbsp. 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 Tbsp. minced fresh ginger
2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
2 Tbsp. ketchup
1 Tbsp. minced garlic
1 Tbsp. brown sugar
1/4 tsp. ground red pepper

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 or 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.

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.

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