Ginger Lime Sirloin Recipes

PERFECT SOY-GRILLED STEAK

Steps:

• Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
• Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

GINGER-LIME BEEF STIR-FRY

Steps:

• Rinse, stem and seed bell pepper; trim and discard white veins.
• Cut pepper into strips about 1/4 inch wide and 2 inches long.
• Rinse beef and pat dry.
• Cut across the grain into 1/16 to 1/8-inch thick slices, then cut slices into bite-size pieces.
• Pour oil into a large nonstick frypan or wok over high heat.
• When oil is hot, add bell pepper and stir just until tender-crisp to bite, about 3 minutes.
• Pour from pan into a bowl.
• Add beef to pan over high heat and stir just until no longer pink, about 2 minutes.
• With a slotted spoon, transfer meat to bowl with pepper.
• To meat juices in pan, add lime juice, honey, hoisin sauce, soy sauce, ginger, and chili flakes.
• Boil over high heat, stirring often, until mixture is reduced to about 1/3 cup, 5 to 6 minutes.
• Pour beef and bell pepper back into pan and stir until hot, about 30 seconds.
• Spoon stir-fry onto a serving platter or individual plates and sprinkle with cilantro.

SIRLOIN STEAK TIPS WITH GARLIC, GINGER AND SOY MARINADE

Steps:

• MAKING THE MARINADE:.
• Combine the soy sauce, oils, garlic, ginger, sugar, zest, red pepper, and scallion in a small bowl.
• PREPARING THE STEAK TIPS:.
• Combine the marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
• About halfway through marinating time, turn burners on grill to high, close lid, and heat grill until hot, about 15 minutes.
• Remove steak tips from marinade and pat dry with paper towels. Grill, covered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4-5 minutes for medium-rare (about 130 degrees on instant-read thermometer) 6-8 minutes for medium (about 135 degrees); if exterior of meat if browned but steak is not yet cooked through, move steak to cooler side of grill and continue to desired doneness.
• Transfer steaks to cutting board; tent loosely with foil and let rest for 5 minutes. Slice steak very thinly on the bias. Serve immediately with orange wedges.