Grilled Teriyaki Skirt Steak and Stir Fried Asian Vegetables
Ready In: 30 mins
Serves: 2-4
Ingredients
- 1 1⁄2 lbs skirt steaks, marinated in your favorite teriyaki sauce for at least 2 hours
- 12 ounces broccoli rabe, ends removed, chopped into one inch bites
- 2 garlic cloves, minced
- 1 (15 ounce) can straw mushrooms, drained
- 4 ounces sliced water chestnuts
- 4 ounces bamboo shoots, canned
- 5 baby carrots
- 15 -20 snow peas, fresh
- 3 tablespoons peanut oil
- 1 tablespoon sesame oil
- 6 ounces stir-fry sauce (I like House of Tsang's Classic Stir Fry Sauce)
- 1⁄8 cup almonds, slivered, toasted
- chili paste, to taste (optional)
Directions
- On hot grill, grill steak for about 6-7 minutes per side.
- Slice meat into one inch strips, cover with foil and set aside until veggies are ready.
- Gently toast almonds in a hot pan for about two minutes and set aside.
- In a hot wok, add both kinds of oil and brocollini- stir for about three minutes.
- Add mushrooms, carrots and garlic, stir for two minutes.
- Add water chestnuts, bamboo shoots and snow peas and stir fry sauce and stir for an additional two minutes.
- Serve stir fry veggies and steak over jasmine rice. (We love spicy food and LOVE to add chili paste to our own meals- suit yourself).
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