Best Ten Spice Strip Steak With Soy Ginger Bbq Sauce Recipes

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ANA'S ASIAN NY STRIP STEAK



Ana's Asian Ny Strip Steak image

Great when you feel like having something different on the grill! Preparation time does not include marinating time in refrigerator. Cooking time includes cooking time and setting time before slicing.

Provided by Lindas Busy Kitchen

Categories     Steak

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 1/4 lbs ny strip steaks
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh gingerroot, minced

Steps:

  • Whisk soy sauce, Worcestershire, lemon juice, cilantro and ginger root to blend. Pour into a large Zip-lock bag.
  • Add steak, and turn to coat. Let stand 1 hour at room temperature, or refrigerate overnight.
  • When ready to cook, prepare barbecue.
  • Drain marinade into small sauce pan, and bring to boil. Set aside, and keep warm.
  • Grill steak about 3-5 minutes per side, depending on how rare or well done you like it. Let steak stand for 10 minutes.
  • Thinly slice across grain.
  • Drizzle sauce over top.

SIRLOIN STEAK TIPS WITH GARLIC, GINGER AND SOY MARINADE



Sirloin Steak Tips With Garlic, Ginger and Soy Marinade image

The times given in the recipe are for relatively even 1-inch thick steak tips. When grilling, bear in mind that even those who prefer rare steak, prefer medium-rare steak tips because the texture is firmer and not so chewy. Serve with orange wedges.

Provided by Chef mariajane

Categories     Steak

Time P10D

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/3 cups soy sauce
3 tablespoons vegetable oil
3 tablespoons toasted sesame oil
3 medium garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons dark brown sugar
2 tablespoons orange zest, grated
1/2 teaspoon red pepper flakes
1 medium scallion, sliced thin
2 lbs sirloin tip steaks, trimmed of excess fat

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.

Nutrition Facts : Calories 730.2, Fat 49.5, SaturatedFat 14.4, Cholesterol 170.4, Sodium 5482.6, Carbohydrate 14.3, Fiber 1.3, Sugar 8.5, Protein 56.5

RIB EYE STEAKS WITH A SOY AND GINGER MARINADE



Rib Eye Steaks with a Soy and Ginger Marinade image

This is a great marinade for steaks, and is wonderful for beef strips for stir-frys.

Provided by William Anatooskin

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 4

Number Of Ingredients 9

½ cup soy sauce
¼ cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
½ teaspoon sesame oil
¼ teaspoon hot pepper sauce
½ cup beer
4 (10 ounce) beef rib eye steaks

Steps:

  • In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
  • Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.
  • Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
  • Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

Nutrition Facts : Calories 466.9 calories, Carbohydrate 18.8 g, Cholesterol 100.5 mg, Fat 27.1 g, Fiber 0.5 g, Protein 33.6 g, SaturatedFat 10.7 g, Sodium 1894 mg, Sugar 12.4 g

TEN-SPICE STRIP STEAK WITH SOY-GINGER BBQ SAUCE



Ten-Spice Strip Steak with Soy-Ginger BBQ Sauce image

Back in the mid '80s I worked a semester as a cook for 38 college girls at a sorority at Syracuse University. A great gig if there ever was one. The Japanese housemother, Mrs. M., opened my mind to the freshness of ginger and other Asian flavors. You can find five-spice powder and hot chili sauce in the Asian section of your supermarket.

Yield feeds 4

Number Of Ingredients 16

1 1/2 tablespoons five-spice powder
1 1/2 tablespoons Creole Seasoning (page 167)
2 tablespoons soy sauce
2 tablespoons olive oil
4 strip steaks (10 to 12 ounces each)
1 tablespoon peanut oil
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic
Pinch each of kosher salt and black pepper
3/4 cup Mutha Sauce (page 165)
1/4 cup soy sauce
1/4 cup water
1 teaspoon Sriracha Hot Chili Sauce (optional)
1/4 teaspoon sesame oil
Juice of 1/8 lemon
1/2 cup sliced scallion

Steps:

  • Mix up the five-spice powder, Creole Seasoning, and soy sauce in a bowl. Add the oil to make a paste and rub it over the steaks. For best results, do this in the morning.
  • Throw the sauce together when you get home. Set a saucepan on the stove and turn the heat to medium. Heat up the peanut oil and cook the ginger and garlic with a pinch of salt and pepper for 2 minutes. Add the remaining ingredients, saving 2 tablespoons of the scallions for garnish, and stir to blend. Keep warm.
  • Fire up the grill. Scrape off the seasoning paste where it's heavy on the steaks, leaving a light, even coating. Cook the steaks to the desired temperature (see page 34). Ladle the sauce over the steaks, and toss on those scallions you saved, to give the whole dish a little color.

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