ASIAN-SPICED STEAK WITH "FORBIDDEN" RICE AND VEGETABLE SALAD

Asian-Spiced Steak with "Forbidden" Rice and Vegetable Salad --
Lean Cut
  • Total Recipe Time: 40 to 45 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound)
Marinade & Dressing:
  1. 3 tablespoons fresh lime
  2. 2 tablespoons honey
  3. 2 tablespoons reduced-sodium soy sauce plus additional for serving (optional)
  4. 2 tablespoons vegetable oil
  5. 1 teaspoon mirin (rice wine)
  6. 1/2 teaspoon ground ginger
  7. 1/4 teaspoon five spice powder
  8. 1/4 teaspoon crushed red pepper
  9. 1/8 teaspoon garlic powder
Salad:
  1. 2 cups cooked Chinese black rice
  2. 3/4 cup chopped red bell pepper
  3. 3/4 cup frozen shelled edamame, thawed
  4. 1/4 cup sliced green onions
  5. 1/4 cups toasted sliced almonds
  6. 2 tablespoons chopped fresh mint

INSTRUCTIONS FOR ASIAN-SPICED STEAK WITH "FORBIDDEN" RICE AND VEGETABLE SALAD

  1. Combine Marinade & Dressing ingredients in medium bowl. Place beef Steak and 1/3 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Reserve remaining marinade for dressing.
  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium-rare (145ºF) to medium (160°F) doneness, turning occasionally. 
  3. Meanwhile, combine rice, bell pepper, edamame and green onion in large bowl. Add reserved dressing; toss to coat evenly. 
  4. Carve steak into slices. Serve beef with rice mixture. Sprinkle with almonds and chopped mint. Season with additional soy sauce, if desired.
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