Grilled Teriyaki Skirt Steak and Stir Fried Asian Vegetables

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    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 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)
  • 18
    cup almonds, slivered, toasted
  • chili paste, to taste (optional)
Advertisement

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).
Advertisement