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Asian BBQ Steak

Wow your friends with the flavors of fresh ginger, orange and hoisin sauce in this Asian barbecue-inspired beef steak.

Asian BBQ Steak

Cook Time: 20 Minutes

Servings: 4

Ingredients: 7

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Ingredients

Marinade:

Preparation

  1. Step 1

    Combine marinade ingredients in small bowl. Remove and refrigerate 1/2 cup for sauce. Place beef Top Round Steak and remaining 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.

  2. Step 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 preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

    Cooking Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 3/4-inch thick steak 12 to 13 minutes for medium rare (145°F) doneness, turning once.

  3. Step 3

    Meanwhile pour reserved marinade into small microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 1 to 1-1/2 minutes or until heated through, stirring every 30 seconds. Carve steak into thin slices; season with salt and pepper, as desired. Serve with sauce and green onions, if desired.

Nutrition Information

211 Calories

0 %*

2g SAT FAT

0 %DV**

28g PROTEIN

0 %DV

2.6 mg IRON

0 %DV

4.8 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: 211 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 62 mg Cholesterol; 48 mg Sodium; 12 g Total Carbohydrate; 0.4 g Dietary Fiber; 28 g Protein; 2.6 mg Iron; 5.4 mg NE Niacin; 0.4 mg Vitamin B6; 1.5 mcg Vitamin B12; 4.8 mg Zinc; 31.2 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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