Thursday, July 22, 2010

Easy Stir "Fired" Pepper Steak

A few weeks ago when I stir fried something on the Big Green Egg, Russ of Inner and Outer Demons insisted I come up with a better term since it was on the grill. So I decided to call cooking using a wok on the grill "stir firing" instead.

I did a video of this recipe just for fun, unscripted and one take. I am still learning with these videos. I need to get better at getting the information in, in a shorter amount of time because they have to stay under 5 minutes to keep someone watching. I also need to insert a graphic listing out the ingredients.

I took a shortcut by using the Kikkomans as a marinade, sauce ingredient and condiment.

Easy Stir "Fired" Pepper Steak
source: NibbleMeThis

1 lb milanesa style cut beef (thin sliced steak cutlets)
1 jar Kikkoman's Teriyaki Baste & Glaze with Honey and Pineapple
1 ea onion, sliced crosswise into 1/2" slices
1 ea green bell pepper, sliced into 1/2" slices seeds removed
1 ea red bell pepper, sliced into 1/2" slices seeds removed
1/2 cup beef broth
1 Tablespoon dry sherry
1 cup sweet Jasamine rice
1/4 cup green onion sliced

Marinate the beef in about 1/2 cup of the Teriyaki Baste & Glaze at room temperature for about 30 minutes.

Grill the steaks over direct heat at 450f for about 1 minute per side and set aside. You don't want them all of the way cooked through because they are going into the wok.

Grill the onion and peppers about 2-3 minutes aside. You should start to get a little char on them and they should start being tender.

Quarter the onion and pepper slices. Slice the steak into 1" wide strips.

Put the wok on the grill and turn the heat up to high (I'm guessing mine was about 600f by this time). Add the beef broth, sherry, and 1/4 cup of the Teryaki Baste and Glaze and allow to come to a simmer.

Add the steak and veggies and stir-fire them for 2 minutes.

Make a slurry with the cold water and starch, then whisk that in. Cook and too for another minute.

Serve with the cooked rice and garnished with green onion. Have some of the extra Terriyaki Baste and Glaze on the side as a condiment.

Why do I grill the meat and veggies if I'm stir firing them anyway? I like the slight char on the meat and I think that fire grilled veggies taste sweeter.

I like this Kikkoman Terriyaki Baste and Glaze with Honey & Pineapple and will be buying it again. It was the only seasoning in this dish and we all loved it. This would also be great on roasted chicken wings, kabobs, or some beef short ribs. I bet it would rock on a Hawaiian styled burger! The sweet flavor really shines when grilled. Not sure if this is a new product or not, but I recommend trying a bottle, it's good stuff on the grill.

Click for Standard Product Review Disclaimer but we paid full price for this, received no compensation for this post, and have no affiliation with the supplier.


  1. Chris, this was a great video. Impressive that this was your first video/first take...I think you need to do this more often. Seriously, this was enjoyable. You have a really good personality for the camera ( relaxed, humorous). I hope that you are planning to more segments. :-)

  2. dude, i'm sending you a pair of longer tongs.

    you've got something with the videos - keep 'em going.

  3. Good looking meal and good job on the video, but I had the same thought as Carson - you need a pair of real tongs for working over 650*. :-)

  4. You did a fantastic job on the video, Chris; very professional. I definitely want to try stir fry on the grill...who would have thought.

    Thank you sooooooo much for the book. I've started reading it and it is the mother of cookbooks! I enjoyed lunch with Alexis...I feel like I've been girlfriends with her for so easy to get to know.

  5. 'Stir-fire' is perfect. I say you send some of these videos to the people at "Next Food Network Star" -- you could be a contestant and ultimately get a show that would be so much better than that crap with the Neeleys.

  6. @ Carson and Larry:
    It's not the size of your tongs it's how you use them =))

    Actually I do have a pair of the Good Grips long handled tongs but they were in the dishwasher.

  7. Great video Chris! The steak with peppers and onions looks great and I loved watching you use the wok on your grill. Definitely something I want to try one of these days.

  8. I think you did a super job! Your a natural in front of the camera. And your stir-fry looks delicious! You have a nice set-up there - our grill is right out in the blazing sun.

  9. So, when am I gonna see you on the Next Food Network Star, you've got all of them beat by a mile.

  10. Grill fired. You have quite a way with words. If I ever need anything to be named, I'm coming to you for advice. Just warning you.

    That video is awesome! I can't believe it was only one take.

  11. love your video!!!! you should make more videos :) hehehehe.

    PS: Have a lovely weekend!

  12. The thing I am most impressed with here is that you use a rubber glove in the kitchen. And I don't mean that to lessen the impact of all the rest of your culinary genius.GREG

  13. Oh Chris this was great! You had me cracking up all the way through the video. I don't know how you keep from laughing too while making the video. Oh and the food looked wonderful too :-)

  14. Thank you for using the tinfoil hat mod on the wok and keeping the aliens out of the video and away from your stir-fire.

    Great looking meal and technique. I've done similar things with fajitas on Bubba Ho-Keg and now that I have the cast iron wok may rethink the way I do this sort of thing and incorporate stir-fire into some of my meals as well.

    Keep the videos coming, they are both informative and fun to watch.


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