Asian Steak Topped With Bell Pepper Stir-Fry Recipe

Name: Asian Steak Topped With Bell Pepper Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Thai sweet chili sauce (Kikkoman is what we used); 1 ½ tablespoons soy sauce (Kikkoman is what we used); 2 teaspoons balsamic vinegar; 2 teaspoons grated peeled fresh ginger; 2 (10 -12 ounce) New York strip steaks; 1 ½ tablespoons vegetable oil, divided; 1 medium onion, halved, sliced; 2 medium red bell peppers, cut into 1/2-inch strips; 4 green onions, chopped; ½ cup chopped fresh cilantro

Servings: persons

2 tablespoons Thai sweet chili sauce (Kikkoman is what we used)
1 ½ tablespoons soy sauce (Kikkoman is what we used)
2 teaspoons balsamic vinegar
2 teaspoons grated peeled fresh ginger
2 (10 -12 ounce) New York strip steaks
1 ½ tablespoons vegetable oil, divided
1 medium onion, halved, sliced
2 medium red bell peppers, cut into 1/2-inch strips
4 green onions, chopped
½ cup chopped fresh cilantro

1
Preheat oven to 375F
2
Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; place in large zip-loc bag.
3
Add steaks and turn to coat.
4
Let marinate at room temperature 15 minutes, turning occasionally.
5
Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat.
6
Scrape most of marinade off steaks and back into bowl.
7
Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes.
8
Turn steaks over and transfer skillet to oven.
9
Roast until cooked to desired doneness, about 5 minutes longer for medium-rare.
10
Transfer steaks to cutting board; let rest 10 minutes.
11
Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat.
12
Add onion and bell peppers; saute until crisp-tender, about 3 minutes.
13
Add green onions and all remaining marinade from steaks.
14
Bring to boil.
15
Stir in cilantro.
16
Cut steaks crosswise in half.
17
Divide steaks among 4 plates.
18
Spoon vegetables over steaks and serve with Jasmine rice to sop up the juice.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons Thai sweet chili sauce (Kikkoman is what we used), 1 ½ tablespoons soy sauce (Kikkoman is what we used), 2 teaspoons balsamic vinegar, 2 teaspoons grated peeled fresh ginger, and more.

Yes, Asian Steak Topped With Bell Pepper Stir-Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Steak Topped With Bell Pepper Stir-Fry

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