Ingredients:

• 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1 pound)

• 1 tablespoon vegetable oil
• 2 teaspoons five spice powder
• Minced green onions

Sauce:

• 3 tablespoons creamy peanut butter

• 3 tablespoons water
• 3 tablespoons hoisin sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon reduced-sodium soy sauce
• 1/4 to 1/2 teaspoon chili garlic sauce
• Kosher salt
• Buns:
• Chinese steamed buns (bao buns or gwa pao buns)

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

1. Combine oil and five spice powder. Spread evenly onto surface of beef Top Sirloin Steak Boneless. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

2. Meanwhile, combine Sauce ingredients in medium bowl, stirring until smooth; set aside. Steam buns according to package directions; keep warm.

Cook’s Tip: Bao or gwa buns are available at Asian markets. When specialty markets are not nearby, use the internet to easily locate ethnic or hard-to-find foods.

3. Carve steak into thin slices; season with salt, as desired. Spread 1 tablespoon Sauce inside each bun. Arrange beef on sauce; sprinkle with green onion, as desired. Close buns.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.

Source: beefitswhatsfordinner.com