You can substitute a thick-cut marinating steak for the grilling steak. Just increase the marinating time to 12 to 24 hours. Toast up some garlic bread on the grill to serve with the stir-fry.
Preparation: 10 minutes
Marinating: 30 minutes
Cooking: 25 minutes
1/4 cup (60 mL) good steak sauce
1/2 cup (125 mL) soy sauce
1/4 cup (60 mL) packed brown sugar
1 clove garlic, minced
1 tbsp (15 mL) minced gingerroot
1-1/2 lb (750 g) Beef Grilling Steak (e.g. Top Sirloin), cut 1-inch (2.5 cm) thick
1 small red onion, thinly sliced
1 EACH sweet red and green pepper, seeded and thinly sliced
1 zucchini, thinly sliced
2 tbsp (30 mL) canola oil
1/2 tsp (2 mL) EACH salt and pepper
Combine soy sauce, brown sugar, garlic and gingerroot in large sealable freezer bag. Remove 1/3 cup (75 mL) and set aside. Add steak to remaining mixture, turning to coat. Marinade for 30 minutes.
Place double layer of heavy-duty foil on work surface. Scatter onion, red and green peppers and zucchini in centre of sheet. Sprinkle with oil, salt, pepper and reserved marinade; toss to coat. Cover with another double layer of foil; seal edges tightly. Place package on greased grill over medium-high heat. Close lid and grill, turning package occasionally, until vegetables are tender, about 25 minutes. Slit top of foil and fold back.
Meanwhile, add steaks to grill; brush with marinade. Grill, turning once, for 10 to 12 minutes or until medium-rare or desired doneness. Remove from grill; let rest for 5 minutes. Slice steak and toss with vegetables.
Makes 4 to 6 servings.
Per Serving (based on 6 servings): 227 Calories, 24 g protein, 11 g fat, 8 g carbohydrate. Good source of iron (18% DV) and excellent source of zinc (66% DV), 28% DV sodium.
Recipe Courtesy of Canada Beef Inc. : www.beefinfo.org
