Steak with Ginger Plum Barbecue Sauce Recipe

Name: Steak with Ginger Plum Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine marinade ingredients in small bowl.
2
Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat.
3
Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
4
Cover and reserve remaining marinade in refrigerator.
5
Remove steak from marinade; discard marinade.
6
Place steak on grid over medium, ash-covered coals.
7
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.
8
Remove; keep warm.
9
Heat oil in large nonstick skillet over medium-high heat until hot.
10
Add carrots; stir-fry 5 minutes.
11
Add pea pods and garlic; stir-fry 2 minutes.
12
Carve steak into thin slices.
13
Season with salt and black pepper, as desired.
14
Place remaining marinade in small saucepan; heat until warm.
15
Serve with steak, vegetables and rice.
16
Garnish with cilantro, if desired.

1412

kcal

Calories

146

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Steak with Ginger Plum Barbecue Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steak with Ginger Plum Barbecue Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions