Steak with Ginger Plum Barbecue Sauce

After a soak in a tenderizing marinade of plum sauce, ginger and lemon juice, Top Round Steak is grilled and served with stir-fried veggies and rice.

  • 35
    min
  • 4
    SERVINGS
  • 500
    Cal
  • 36 g
    Protein

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
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

Cooking:

  1. 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.

  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on prepared gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally and basting with some of the reserved marinade during last 2 to 3 minutes of grilling. (Do not overcook) Remove; keep warm.

  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.

    Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

496 CALORIES

0 % *

2g SAT FAT

0 % DV **

36g PROTEIN

0 % DV

6.9 mg IRON

0 % DV

6.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 496 Calories; 9 Calories from fat; 9g Total Fat (2 g Saturated Fat; 4 g Monounsaturated Fat;) 61 mg Cholesterol; 531 mg Sodium; 66 g Total Carbohydrate; 6.2 g Dietary Fiber; 36 g Protein; 6.9 mg Iron; 8.4 mg Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.1 mg Zinc; 43 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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