Marinated Ginger & Soy Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs, Beef, round steak1/4 cup, Low-sodium soy sauce1/4 cup, Water1/2 Tbsp, Ginger, ground1 Tbsp, Olive Oil1 tsp, Black pepper6 tsp, Light brown sugar3 cloves garlic4 large baby carrots
Makes six 3.3-oz servings.
1. Trim meat of any fat. Slice into thin 1/4-inch pieces quick enough to grill or saute. Place the meat into a gallon size ziploc bag.
2. Slice the garlic cloves and cut the baby carrots into strips and toss inside the bag. Add all remaining ingredients into the bag and zip tight, letting out any excess air. Shake the bag or use your hands to mix up the marinade and distribute evenly.
3. Let sit flat on a plate (to avoid any spills or leaks) and refridgerate for at least one hour. Flip the bag over at least once for every hour. If you're leaving it overnight, don't worry about it.
4. Once your meat is ready - set your grill or pan on medium high. Once warm enough, spray your grill or pan with non-stick cooking spray. Lay the slices of meat evenly so they get cooked thoroughly for less than one minute per side. It will cook fast.
5. Enjoy with a side of rice and veggie of your choice!
Number of Servings: 6
Recipe submitted by SparkPeople user IREANERUPE.
1. Trim meat of any fat. Slice into thin 1/4-inch pieces quick enough to grill or saute. Place the meat into a gallon size ziploc bag.
2. Slice the garlic cloves and cut the baby carrots into strips and toss inside the bag. Add all remaining ingredients into the bag and zip tight, letting out any excess air. Shake the bag or use your hands to mix up the marinade and distribute evenly.
3. Let sit flat on a plate (to avoid any spills or leaks) and refridgerate for at least one hour. Flip the bag over at least once for every hour. If you're leaving it overnight, don't worry about it.
4. Once your meat is ready - set your grill or pan on medium high. Once warm enough, spray your grill or pan with non-stick cooking spray. Lay the slices of meat evenly so they get cooked thoroughly for less than one minute per side. It will cook fast.
5. Enjoy with a side of rice and veggie of your choice!
Number of Servings: 6
Recipe submitted by SparkPeople user IREANERUPE.
Nutritional Info Amount Per Serving
- Calories: 248.6
- Total Fat: 8.3 g
- Cholesterol: 86.2 mg
- Sodium: 436.8 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.4 g
- Protein: 35.3 g
Member Reviews
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CORA_REGINA
This was delicious! I added it to a stir-fry with carrots, water chestnuts, and broccoli, and served it over riced cauliflower. Next time I'm going to add some more garlic and ginger, as well as some dried balada pepper for a bit of heat. Look forward to fresh hot peppers in the summer! - 5/1/14
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1CRAZYDOG
Beyond excellent!!! I am going to try this method with pork next. I marinated the flank steak for a little over an hour and it turned out wonderfully tender when cooked. I did not use the corn starch to thicken. I found it was delish just the way it was. I used chinese noodles not rice. - 2/26/10