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Categories:
beef vegetable oil carrots fresh pea pods clove garlic salt Jasmine rice fresh cilantro plum sauce fresh ginger lemon juice soy sauce ketchup garlic brown sugar ground red pepper
Viewed: 41 - Published at: 7 years agoIngredients
- 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
Method
- 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.
