Prep Time: 15 Min.
Cook Time: 15 Min.
Marinate: 6 Hrs.
What you need:
* 1 lb. beef top round steak, cut 3/4" thick * 1 Tbsp. vegetable oil * 2 c. thinly sliced carrots * 2 c. fresh pea pods, strings removed * 1 clove garlic, minced * salt and black pepper * 3 c. hot cooked jasmine rice, prepared without butter or salt * chopped fresh cilantro
1. Combine marinade ingredients in small bowl. Place beef steak and 1/2 c. marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hrs. 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, uncovered, 8 to 9 min. for medium-rare doneness, turning occasionally and basting with some of the reserved marinade during last 2 to 3 min. of grilling. Remove; keep warm. 3. Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots; stir-fry 5 min. Add pea pods and garlic; stir-fry 2 min. 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 John Wiley & Sons