Asian Steak Topped With Bell Pepper Stir-Fry

Total Time
55mins
Prep
30 mins
Cook
25 mins

A steakhouse take on Thai beef with sweet red peppers; serve with steamed Jasmine rice. Bon Appetit Magazine, November 2008 edition.

Skip to Next Recipe

Ingredients

Nutrition
  • 2 tablespoons Thai sweet chili sauce (Kikkoman is what we used)
  • 1 12 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 12 tablespoons vegetable oil, divided
  • 1 medium onion, halved, sliced
  • 2 medium red bell peppers, cut into 1/2-inch strips
  • 4 green onions, chopped
  • 12 cup chopped fresh cilantro

Directions

  1. Preheat oven to 375°F
  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; sauté 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.