Grilled Ginger Beef and Veggies

Everyone will love these gingery tender strips of Beef and colourful veggies. This recipe is just like having a stir-fry from the grill.

Yields6 ServingsDifficultyIntermediatePrep Time10 minsCook Time25 minsTotal Time1 hr 5 mins
Ingredients
 ½ cup (125 mL) soy sauce
 ¼ cup (60 mL) EACH steak sauce and packed brown sugar
 1 clove garlic, minced
 1 tbsp (15 mL) minced gingerroot
 1½ lb (750 g) Beef Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick
 1 EACH sweet red and green pepper, thinly sliced
 1 zucchini, thinly sliced
 2 tbsp (30 mL) olive oil
 Salt and fresh ground pepper
 Green onions, sliced
 Sesame seeds
Method
1

1. Combine soy sauce, steak sauce, brown sugar, garlic and gingerroot in large sealable freezer bag. Remove ⅓ cup (75 mL) and set aside. Add steak to remaining mixture in bag, turning to coat. Seal bag and refrigerate for 30 to 60 minutes.

2

2. Place double layer of heavy-duty foil on work surface. Scatter onion, red and green peppers and zucchini in centre of sheet. Sprinkle with olive oil, ½ tsp (2 mL) salt, ½ tsp (2 mL) pepper and reserved marinade; toss to coat. Cover with another double layer of foil; seal edges tightly. Grill over medium-high heat in a closed preheated barbecue, turning package occasionally, for about 25 minutes or until vegetables are tender. Remove from heat, slit top of foil and fold back.

3

3. Meanwhile, remove steak from bag and brush with marinade; discarding any excess marinade. Grill steaks over medium-high heat in a closed preheated barbecue for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least.

4

4. Transfer to cutting board and let rest for 5 minutes. Slice steak across the grain and toss with vegetables; sprinkle with green onions and sesame seeds. Season with salt and pepper, if desired.

Tip
5

Be sure to let steaks rest for about 5 minutes after cooking so that the juices get the chance to settle before you serve or slice.

Nutrition
6

Per 1 cooked portion: about 220 Calories, 25g Protein, 10g Fat, 8g Carbohydrate, 650mg Sodium
Excellent Source of: Vitamin C, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium
Good Source of: Iron, Thiamine, Riboflavin, Choline, Pantothenate, Phosphorus,
Source of: Potassium, Folate, Magnesium
2.5g Saturated Fat, 0.1g Trans Fat, 1g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
7

Garlic
Fresh gingerroot
Green onions
1 EACH sweet red and green pepper
1 zucchini
1½ lb (750 g) Beef Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick
Soy sauce
Steak sauce
Olive oil
Salt
Pepper
Brown sugar
Sesame seeds

Ingredients

Ingredients
 ½ cup (125 mL) soy sauce
 ¼ cup (60 mL) EACH steak sauce and packed brown sugar
 1 clove garlic, minced
 1 tbsp (15 mL) minced gingerroot
 1½ lb (750 g) Beef Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick
 1 EACH sweet red and green pepper, thinly sliced
 1 zucchini, thinly sliced
 2 tbsp (30 mL) olive oil
 Salt and fresh ground pepper
 Green onions, sliced
 Sesame seeds

Directions

Method
1

1. Combine soy sauce, steak sauce, brown sugar, garlic and gingerroot in large sealable freezer bag. Remove ⅓ cup (75 mL) and set aside. Add steak to remaining mixture in bag, turning to coat. Seal bag and refrigerate for 30 to 60 minutes.

2

2. Place double layer of heavy-duty foil on work surface. Scatter onion, red and green peppers and zucchini in centre of sheet. Sprinkle with olive oil, ½ tsp (2 mL) salt, ½ tsp (2 mL) pepper and reserved marinade; toss to coat. Cover with another double layer of foil; seal edges tightly. Grill over medium-high heat in a closed preheated barbecue, turning package occasionally, for about 25 minutes or until vegetables are tender. Remove from heat, slit top of foil and fold back.

3

3. Meanwhile, remove steak from bag and brush with marinade; discarding any excess marinade. Grill steaks over medium-high heat in a closed preheated barbecue for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least.

4

4. Transfer to cutting board and let rest for 5 minutes. Slice steak across the grain and toss with vegetables; sprinkle with green onions and sesame seeds. Season with salt and pepper, if desired.

Tip
5

Be sure to let steaks rest for about 5 minutes after cooking so that the juices get the chance to settle before you serve or slice.

Nutrition
6

Per 1 cooked portion: about 220 Calories, 25g Protein, 10g Fat, 8g Carbohydrate, 650mg Sodium
Excellent Source of: Vitamin C, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium
Good Source of: Iron, Thiamine, Riboflavin, Choline, Pantothenate, Phosphorus,
Source of: Potassium, Folate, Magnesium
2.5g Saturated Fat, 0.1g Trans Fat, 1g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
7

Garlic
Fresh gingerroot
Green onions
1 EACH sweet red and green pepper
1 zucchini
1½ lb (750 g) Beef Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick
Soy sauce
Steak sauce
Olive oil
Salt
Pepper
Brown sugar
Sesame seeds

Grilled Ginger Beef and Veggies