Ginger Garlic Steak with Cucumber Radish Pickle
Even if today's dish is for entertaining, you can still think healthy. Red meat is one of the best sources of iron. Sodium-reduced soy sauce has 40 per cent less salt than regular soy sauce. Serve with brown rice pilaf and steamed broccoli.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 193 |
| pro | 22 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 51 mg |
| sodium | 547 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 19% |
| vit A | 1% |
| vit C | 15% |
| folate | 10% |
Suggested Recipes
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3 tbsp (50 mL) each oyster sauce and sodium-reduced soy sauce
4 tsp (20 mL) each minced gingerroot, granulated sugar and sesame oil
1/2 tsp (2 mL) hot pepper sauce
4 cloves garlic, minced
1 top sirloin grilling steak, 1 inch (2.5 cm) thick (about 2 lb/1 kg)
2 tsp (10 mL) toasted sesame seeds
Cucumber radish Pickle:
3 cups (750 mL) sliced english cucumber
2 cups (500 mL) thinly sliced radishes
1 tsp (5 mL) salt
2 tbsp (25 mL) rice vinegar or white_wine_vinegar
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) sesame oil
1/4 tsp (1 mL) hot pepper sauce
Preparation:
In shallow bowl, whisk together oyster sauce, soy sauce, ginger, sugar, oil, hot pepper sauce and garlic. Reserve 1/3 cup (75 mL) to serve with steak. Add steak to remaining marinade, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Cucumber Radish Pickle: In colander, toss cucumber, radishes and salt ; let stand for 15 minutes. Shake off liquid and pat dry; place in bowl. Add vinegar, sugar, sesame oil and hot pepper sauce; toss.
In greased grill pan, grill steak over medium-high heat, turning once, until medium-rare, about 16 minutes, or until desired doneness. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing and arranging on platter.
Heat reserved marinade; drizzle over steak. Sprinkle with sesame seeds. Serve with Cucumber Radish Pickle.
Additional Information
Tags:
Source
Canadian Living Magazine: March 2006
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