Wednesday, July 9, 2008

Soy Glazed Beef with Asian Vegetables

1 1/2 cups long-grain white rice (I use the frozen brown rice from TJ's- it only takes 3 minutes to cook, and it's more healthy!)
8 ounces snow peas, trimmed
2 medium carrots, halved lengthwise and thinly sliced on the diagonal
2 red bell peppers (ribs and seeds removed), thinly sliced
1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths
2 tablespoons vegetable oil, such as safflower
1/4 cup soy sauce
Coarse salt and ground pepper
1 London Broil (1 to 1 1/4 pounds), halved crosswise
1/4 cup honey

Cook rice according to package instructions; cover, and set aside. Meanwhile, heat broiler, with rack set 4 inches from heat. On a large rimmed baking sheet, toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.
Place beef on top of vegetables, and season with salt, pepper, and 1 tablespoon honey. Broil until beef and vegetables begin to char, 6 to 8 minutes. Toss vegetables, and turn beef; drizzle beef with 1 tablespoon honey.
Continue to broil until an instant-read thermometer inserted in thickest part of beef registers 140 degrees and vegetables are charred in spots, 6 to 8 minutes, tossing vegetables once more. Remove from broiler. Cover with aluminum foil, and let rest, 10 minutes.
In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey. Thinly slice beef, and serve with vegetables, rice, and sauce.

Helpful Hint
Instead of using a separate bowl to toss vegetables with seasoning, use the baking sheet they’ll be cooking on. You’ll save time and cut down on cleanup

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