A steak marinated with ginger, garlic, and Chinese five-spice powder, grilled to order and served with a light soy-ginger sauce.
Yield: 24 servings
|Soy-Ginger Sauce:|| |
1. To make Soy-Ginger Sauce: In large skillet, sauté ginger in oil over medium heat 3 minutes. Mix in flour. Slowly add stock and soy sauce, stirring constantly until sauce is thickened; strain. Keep hot. Yield: 4-1/2 cups.
|Ginger, minced||2 tablespoons|
|Vegetable oil||2 tablespoons|
|All-purpose flour||1/4 cup|
|Chicken stock||1 quart|
|Soy sauce||1/2 cup|
|Garlic, minced||1/2 cup|
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2. In bowl, combine garlic, ginger, Chinese five-spice powder, salt and black pepper; mix thoroughly. Season each side of each steak with 1 teaspoon spice mixture.
Place in utility pan. Cover and refrigerate 2 to 3 hours. (Do not marinate more than 8 hours.)
|Ginger, grated||1/2 cup|
|Chinese five-spice powder||2 - 3 tablespoons|
|Ground black pepper||2 teaspoons|
|Beef Loin, Strip Loin Steak, Boneless (IMPS/NAMP 1180), 1 inch thi||24|
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3. For each serving, to order: Grill 1 steak to desired doneness. Plate steak; ladle 1 ounce Soy-Ginger Sauce over steak. Garnish with 1 tablespoon green onions. Serve with Asian noodles.
Serving Suggestion: For Asian noodles, toss chilled soba noodles and diced bell peppers in a dressing made from soy sauce, hoisin sauce, oyster sauce, grated ginger, minced garlic and chili paste.
|Green onions, sliced||1 1/2 cups|
|Alternate Fresh Beef Cuts:|| || |
|Beef Ribeye Roll Steaks (IMPS/NAMP 1112)|| na|
|Beef Tenderloin Steaks (IMPS/NAMP 1189)|| na|
|Beef Loin, Top Sirloin Butt Steaks, Boneless, (IMPS/NAMP 1184A)|| na|
Nutrition information per serving: 430 calories; 15 g fat(6 g saturated fat; 6 g monounsaturated fat); 169 mg cholesterol; 1070 mg sodium; 5 g carbohydrate; 0.5 g fiber; 64 g protein; 25.6 mg niacin; 1.4 mg vitamin B6; 3.5 mg vitamin B12; 4.7 mg iron; 73.4 mg selenium; 11.6 mg zinc; 243.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.