1/2 cup plus 1/3 cup reduced-sodium soy sauce, divided
1/4 cup balsamic vinegar
1/4 cup honey
1 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons butter, divided
3 eggs, beaten
2 cups cold cooked rice
1 package (9 ounces) frozen peas and pearl onions
Instructions
Place steak in a large resealable plastic bag. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside.
In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside. In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce.
Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.
Originally Submitted
2/28/2011
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