Beef Steaks with Sweet-Soy Drizzle

Name: Beef Steaks with Sweet-Soy Drizzle
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Strip Steak, Boneless; fresh ginger; brown sugar; rice vinegar; soy sauce; broccoli

Beef and broccoli come together in a distinctively Asian way.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 6

Cook Mode

Ingredients

2 beef Strip Steaks Boneless, cut 1 inch thick (about 8 ounces each)
1 tablespoon minced fresh ginger
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 package (14 to 16 ounces) frozen broccoli florets (4 to 5 cups)

Preparation

Step 1

Rub beef steaks evenly with ginger. Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 17 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Step 2

Meanwhile, combine brown sugar, soy sauce and vinegar in small bowl, stirring until sugar dissolves. Reserve 2 tablespoons mixture for serving. Prepare broccoli according to package directions; drain. Toss with remaining soy mixture. Keep warm.
Step 3

Carve steaks into slices. Drizzle reserved 2 tablespoons soy mixture over beef. Serve with broccoli.

Nutrition Information

284 Calories

0 %*

3g SAT FAT

0 %DV**

33g PROTEIN

0 %DV

2 mg IRON

0 %DV

5.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 284 Calories; 63 Calories from fat; 7g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 84 mg Cholesterol; 498 mg Sodium; 18 g Total Carbohydrate; 2.4 g Dietary Fiber; 33 g Protein; 2 mg Iron; 12.3 mg NE Niacin; 0.7 mg Vitamin B₆; 1.7 mcg Vitamin B₁₂; 5.7 mg Zinc; 36 mcg Selenium; 119.1 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.