Grilled Asian Pepper Steak Stir-Fry Recipe

Directions

• Pepper Steak Dish
• Add the steak and the marinade to a large zip-top bag and seal closed. Refrigerate for between 2 and 12 hours (longer marinating will make the steak more flavorful and tender).
• Remove the steak from the marinade and ensure there are no bits of green onion stuck to it.
• Transfer the remaining marinade into a small sauce pan. Then add to it the brown sugar and beef stock. Heat to a low simmer and allow the sauce to reduce by about 1/3 (stirring regularly).
• Chop up the bell peppers and yellow onion into 1×1 inch square pieces.
• Heat grill to very high, and sear the steak on both sides until it develops a rich crust. Do not worry about cooking the steak all the way through; this step is just about getting a good sear on the outside.
• Remove the steak from the heat and allow to rest for 5-10 minutes. Then slice, against the grain, and thinly as you can.
• Heat a large wok over high heat. Then add 2 Tablespoons of avocado oil and allow it to get hot enough that it begins to smoke lightly.
• Throw in half of the the bell pepper and onion pieces. Stir-fry over high heat for a couple minutes, until the vegetables begin to get tender (but are not mushy and still have some crispness to them).
• Add in the chopped up white parts of the green onions, the grated ginger, and the grated garlic. Stir it all in, and cook for another minute.
• Pour in half of the sauce, and stir it in. Let it cook and reduce a little more until the sauce is thick enough to coat everything.
• Add in half of the sliced up steak. Continue stir-frying for 1-2 more minutes.
• Transfer the completed pepper steak out of the wok. Wipe out the wok with some paper towel and repeat Steps 7-11 to stir-fry the second batch.
• Marinade
• Combine all marinade ingredients and thoroughly stir together.