Asian Steak Topped With Bell Pepper Stir-fry

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

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

Recipe

• 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.