Ginger Garlic Steak with Cucumber Radish Pickle Ginger Garlic Steak with Cucumber Radish Pickle

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2006


Cucumber Radish Pickle:


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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 547 mg
  • Protein 22 g
  • Calories 193.0
  • Total fat 8 g
  • Cholesterol 51 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g


  • Iron 19.0
  • Folate 10.0
  • Calcium 3.0
  • Vitamin A 1.0
  • Vitamin C 15.0
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Ginger Garlic Steak with Cucumber Radish Pickle