Grilled Teriyaki Skirt Steak And Stir Fried Asian Vegetables

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 1 on hot grill, grill steak for about 6-7 minutes per side.
• 2 slice meat into one inch strips, cover with foil and set aside until veggies are ready.
• 3 gently toast almonds in a hot pan for about two minutes and set aside.
• 4 in a hot wok, add both kinds of oil and brocollini- stir for about three minutes.
• 5 add mushrooms, carrots and garlic, stir for two minutes.
• 6 add water chestnuts, bamboo shoots and snow peas and stir fry sauce and stir for an additional two minutes.
• 7 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).