-
1
In a small saute pan, heat the chili and peanut oils.
-
2
Add the jalapeno, shallots, cilantro, green onions, and ginger and cook until slightly tender.
-
3
Remove from the heat and set aside.
-
4
Combine the marinade ingredients in a medium bowl and whisk together until thoroughly combined.
-
5
Place the steaks in the marinade and refrigerate for 12 hours.
-
6
Heat the grill to high heat.
-
7
Remove steaks from the marinade and season with a little salt and pepper.
-
8
Grill to desired temperature, about 2 to 3 minutes per side.
-
9
Remove the steaks from the grill and allow to rest.
-
10
Slice the steaks on a thin bias and set aside.
-
11
In a medium bowl, whisk together all the ingredients.
-
12
Set aside.
-
13
Heat the peanut oil in a wok or hot saute pan over high heat.
-
14
Add the mushrooms, asparagus, scallions, bok choy, and red onions, and cook until tender.
-
15
Deglaze the vegetables with the Szechwan Deglaze until almost all the liquid is absorbed.
-
16
To Serve:
-
17
Place some of the Chili Oil Vegetables on individual serving plates.
-
18
Arrange the steak slices on top of the vegetables.
-
19
Place the Sauteed Vegetables over the top.
-
20
Garnish with cilantro and scallions.
-
21
Serve immediately.
