Asian Barbecue Steak |

Asian Barbecue Steak – Freezer friendly

September 17th, 2009 |

Author: Pam

Marinate_06 My friends and I are always looking for ways to streamline time and money when it comes to meal planning. We swapped meals last school year but haven’t started back up yet. In the meantime, Trish found a coupon for one of those DIY fix-it, freeze-it dinner stores. This one was for 50% off the meals. They put the recipe together and then deliver them ready to put in the freezer or to assemble and bake. Sounded like a great deal, so we all jumped in. The verdict – eh, so-so. I found the portions to be a bit skimpy even with the discount, and there really wasn’t anything that I couldn’t put together myself and throw in the freezer. However, it was a good reminder of how to prepare food for the freezer and have meals on hand.

The few times I did go in to the store and fix some meals I picked up a few tips. My favorite was to line a canister with your zip-lock bag so you could just keep throwing all the ingredients in without holding the bag. That’s pretty clever! Works great with meatloaf, mixes, and marinades. Another tip – always play music. Wait, maybe that’s just my own preference. Nothing like getting your praise on while chopping veggies

I thought I would pick out a new recipe for dinner and freeze an extra for later. This recipe came from the Sunday edition of the Atlanta Journal-Constitution…

Recipe: Asian Barbecue Steak

Ingredients

1/2 cup ketchup
1/4 cup hoisin sauce
1/4 cup orange juice
2 teaspoon minced fresh ginger
1/8 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds beef top round steak, cut 3/4-inch thick
Sliced green onions for garnish

Instructions

In a small bowl, combine ketchup, hoisin sauce, juice, ginger, salt, and pepper. Reserve 1/2 cup marinade and refrigerate.
Place steak and remaining marinade in a resealable plastic bag and refrigerate 6-24 hours. Turn occasionally.
Remove steak; discard marinade.
Place steak over medium coals. Grill, uncovered, 8-9 minutes for medium-rare to medium-doneness. Turn occasionally.
Meanwhile, cover and microwave reserved marinade to 1 to 1-1/2 minutes on high or until heated through; stire every 30 seconds.
Carve steak across grain into thin slices. Serve with heated marinade; garish with green onions.

*I doubled the recipe and froze the 2nd cut of meat with the marinade in a gallon bag. I put the first 1/2 cup of marinade in a separate baggie, labeled the dinner with directions, and wrapped both packages together with Saran wrap. Let thaw in fridge for 24 hours and then cook as directed.

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Posted in Food, Main dish