After a soak in a tenderizing marinade of plum sauce, ginger and lemon juice, Top Round Steak is grilled and served with stir-fried veggies and rice.
Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on prepared gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally and basting with some of the reserved marinade during last 2 to 3 minutes of grilling. (Do not overcook) Remove; keep warm.
Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots; stir-fry 5 minutes. Add pea pods and garlic; stir-fry 2 minutes.
Carve steak into thin slices. Season with salt and black pepper, as desired. Place remaining marinade in small saucepan; heat until warm. Serve with steak, vegetables and rice. Garnish with cilantro, if desired.
Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt