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Steak with Ginger Plum Barbecue Sauce

Source: txbeef.org
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  Makes 4 servings
RECIPE INGREDIENTS
1 beef top round steak, cut 3/4 inch thick (about 1 pound)
1 tablespoon vegetable oil
2 cups carrots, thinly sliced
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
Fresh cilantro, chopped
For the Marinade:
1/2 cup prepared plum sauce
2 tablespoon fresh ginger, minced
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon garlic, minced
1 tablespoon brown sugar
1/4 teaspoon ground red pepper
Steak with Ginger Plum Barbecue Sauce Recipe at Cooking.com
DIRECTIONS
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 grill 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.


Recipe reprinted by permission of txbeef.org. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 496
Fat. Total: 9g
Protein: 36g
Carbohydrates, Total: 66g
Sodium: 531mg
% Cal. from Fat: 16%
Cholesterol: 61mg
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