1 1/2 pounds top round London broil, about 1 1/2 inches thick
1 1/2 cups white rice
1/2 teaspoon freshly ground black pepper
8 scallions, ends trimmed
1 tablespoon sesame seeds
How to Make It
In a large skillet, stir together the soy sauce, sugar, and garlic until the sugar dissolves. Rinse the meat, pat it dry with a paper towel, and place it in the skillet, turning to coat. Let stand for 20 minutes, turning once more. Meanwhile, cook the rice according to the package directions.
Adjust oven rack to upper third of oven and turn on broiler. Transfer the meat to a rimmed baking sheet lined with foil. Reserve the marinade in the skillet. Sprinkle the meat with the pepper and broil, about 5 minutes per side for medium-rare. Transfer to a cutting board and let sit for 5 minutes before slicing thinly. Place the skillet containing the marinade over medium-high heat and bring to a boil. Add the scallions, reduce heat to medium, and cook for 2 minutes. Divide the rice among 4 plates, arrange the meat on top, spoon the scallions and sauce over it, and sprinkle with the sesame seeds.
Tip: Boiling the leftover marinade before using it as a sauce is necessary to kill any bacteria from the raw meat.
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My family really liked this recipe however, I didn't follow the recipe completely. I marinated the meat for the time required and then placed the meat in the broiler and added salt on top. After ten minutes I flipped the meat over,added salt, and continued to broil the meat until cooked. I took the meat out of the broiler and let it rest for a few minutes before slicing. I poured the marinade leftover from the pan over the meat before serving. I didn't add sesame seeds to the recipe.For side dishes I used Knorr Teriyaki Rice and I saute'ed pole beans with vidalia onions.
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