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.